Preparation

Place a large skillet with grill over high heat until very hot.

In a bowl, mix the peaches, nectarines and apricots with the oil (remove any soft, ripe fruit).

Cook for 1–2 minutes on each side or until it is charred and slightly softened.

Remove and let cool.

To make fragrant yogurt,

Mix yogurt, honey and geranium water with lemon.
Add the lemon juice, (if using), and refrigerate.

Before serving, arrange the peaches and apricots on a large platter and cover with the sliced ​​fig.

Pass the yogurt sauce over the fruit, leaving parts of the fruit exposed.

Sprinkle the yogurt, ground seeds and basil leaves over the fruit. Serve immediately.

Ingredients

  • 4 peaches and / or nectarines, pitted and cut into 6 wedges (500 g net)
  • 6 apricots, halved and pitted (200 g net)
  • 3 tsp olive oil
  • 3 large ripe figs, torn into 2 or 3 pieces (180 g net)
  • 2 tsp aniseed or fennel seeds, toasted and finely crushed
  • 10 g small basil leaves
  • Scented yoghurt
  • 150 g full – fat yoghurt
  • 1 tbsp thyme flower honey or other floral honey
  • 3 tsp lemon geranium water or orange blossom water
  • 1½ tsp lemon juice (optional)