I love nothing more than the dessert for breakfast, making heathy versions of classics desserts and bringing their essence into breakfast is so much fun. This is inspired by the ‘Peach Melba’ which is traditional served by poaching peaches and serving them with a fresh raspberry puree and vanilla ice cream. Here is my breakfast version, taking all those flavours and giving them a little tweak.
- 4 ripe peaches, slightly under will work too. Cut in half and stones removed
- 1 cup of Granola of your choice, Or my coconutty granola.
- 175g punnet fresh raspberries
- 2tbs maple syrup
- 150g plain dairy free yogurt
- 1tsp vanilla extract/vanilla bean paste
Place the raspberries and 1 tbs of maple in a small sauce pan on a low heat. Stir and gently crush the raspberries until the juices are released and they have broken down. Its ok for them to still be a bit chunky. They should be lightly heated through. Remove from the heat and set aside.
Mix the yogurt with the vanilla and the other tbs of maple, set aside.
Heat a griddle pan on medium to high, once hot add the peaches flat side down, in batches of 4. Griddle until they lift off easily. I just griddle the one side.
Remove and set aside whilst you griddle the rest.
Once ready to serve add 2 peach halves to each serving dish, followed by a dollop or two of the yogurt, a ¼ of the raspberry sauce and Sprinkle with granola.