Nectarine Frozen Yoghurt

When stoned fruit is at its peak during the height of summer, you’ll want to make this light and delicious nectarine frozen yoghurt.

The perfect alternative to ice cream, it’s a no churn recipe, and one that can easily be made dairy free.

Trust me, this is one you’ll want to stockpile in your freezer.

For the nectarine frozen yoghurt:

• 6 Nectarines

• 180 g Greek yoghurt

• 1 tbsp Orange zest

• 2 tbsps Maple syrup

To serve (optional)

• 1 Peach per person

• 1 Slice of coppa per person

• Granola

• Edible apple blossom

1. Stone, peel and chop the nectarines to yield 500g flesh in small pieces and freeze overnight until solid. 

2. Add the frozen nectarines to a food processor and blitz until smooth. Add the Greek yoghurt, orange zest and maple syrup and continue to blitz. Scrape down the food processor as needed. Transfer to a container and place into the freezer until ready to serve.

3. Pre-heat the oven to 170 C fan. Lay out the coppa on a parchment lined baking tray and bake for 15 minutes. Turn the oven off and leave the tray to cook for 10 minutes before removing from the oven to cool completely. Store in an airtight container until ready to use.

4. Heat up a griddle pan on a high heat. Halve and stone the peaches and brush the cut side with either melted butter or flavourless oil. Cook cut side down for 3-4 minutes until there are defined griddle marks.

5. Serving suggestion: serve the peach halves with your favourite nutty granola, a scoop of nectarine frozen yoghurt, a coppa crisp and edible apple blossom flowers.