Agave-poached peaches with toasted Brazil nut granola

Agave-poached peaches with toasted Brazil nut granola

By
From
Three Sisters Bake
Serves
6
Photographer
Helen Cathcart

Most shop-bought granolas or breakfast cereals are full of sugar and oils. We did a lot of playing around with this granola combination to come up with something which is as convenient and quick as the boxed equivalent, but tastes SO much better and doesn’t rely on a pile of unhealthy additives. - Linsey

Ingredients

Quantity Ingredient
6 ripe peaches
100ml agave syrup
1 unwaxed lemon, grated zest and juiced

For the granola

Quantity Ingredient
40g brazil nuts, roughly chopped
30g pistachios, roughly chopped
30g blanched almonds, roughly chopped
30g unsweetened coconut, shredded
20g jumbo oats
40g dried cranberries
40g raisins
500g greek yoghurt, to serve

Method

  1. Leaving the peaches whole, put them in a medium-sized pan and add enough water to nearly cover them. Add the agave syrup, lemon zest and juice to the pan and bring to a simmer on a medium heat. Simmer gently for 15 minutes, carefully turning the peaches once or twice. The liquid should reduce a little and thicken. Remove the pan from the heat, take the peaches out of the liquid and allow to cool. Reserve the poaching juices.
  2. Preheat the oven to 160°c.
  3. To make the granola, combine the chopped nuts with the coconut, oats and dried fruit on a large flat baking tray. Drizzle 150 ml of the peach poaching juices over the dry granola mix (just add enough to lightly coat). Toss the granola ingredients to coat everything in the juices.
  4. Bake the granola mix for 10 minutes, then rake it through with a fork and bake for a further 10 minutes. Continue to do this, checking at regular intervals, until the oats, nuts and fruit are golden and crisping up. Remove the tray from the oven and set aside to cool. As it cools, the granola will solidify and crisp up further, giving it a really nice crunch.
  5. Serve each peach in a bowl with a generous spoonful of yoghurt and top with granola.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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