Nectarines with labne pistachios & mint

Rosewater, pistachios and mint add rich flavour and crunch to this sweet and creamy dessert. This dessert is lactose-free.

  • 10 mins preparation
  • 10 mins cooking
  • 48 hrs marinating
  • Serves 3
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*Brought to you by Jalna


  • 2 cup (500g) jalna lactose free yoghourt
  • 2 tablespoon (40ml) honey, or to taste
  • 1 cup (160g) pistachios, coarsley chopped
  • 4 peaches or nectarines, halved and stones removed
  • mint leaves, to garnish


  • 1
    Line a colander with muslin, a chux cloth or a teatowel large enough for the edges to hang over the side of the colander. Place colander over a large bowl or jug. Put Jalna yoghourt in the cloth lined colander and loosely cover with cloth or plastic wrap. Place bowl in refrigerator for up to 2 days until it thickens like cottage cheese consistency (the longer it drains the thicker it becomes).
  • 2
    Stir in rosewater, to taste. Serve as an accompaniment to dessert or shape into small balls, but keep covered so it does not dry out.
  • 3
    When ready to serve, heat a frypan over a moderately low heat and pistachios and enough honey to coat them. Heat for a few minutes (or microwave). With a fork remove pistachios and place on baking paper to cool.
  • 4
    Place nectarine or peach halves cut side down in the pan and heat gently for 5 - 8 minutes in the honey, adding more if required, until softened and lightly caramelised. Gently push them around in the pan so they don't brown too much.
  • 5
    Serve fruit warm or cold with labne on top or to the side if fruit is warm. Garnish with honey pistachios and fresh mint leaves.

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