Name: Olive Oil Baked Stone Fruits Over Creamy Greek Honey Yogurt
Ingredients: for the Stone Fruits:; Stone fruits of your choice (plums, nectarines, peaches); Fancy Peasant Liquid Gold Greek Extra Virgin Olive Oil; Organic coconut sugar; Organic cinnamon; Grass-fed butter or vegan butter; Fresh rosemary sprigsfor the Creamy Greek Honey Yogurt (optional):; 1 cup Greek unstrained yogurt; 3 tbsp Fancy Peasant Liquid Gold Greek Extra Virgin Olive Oil; 3 tbsp local honey; A squeeze of fresh lemon juice

Sweets

Olive Oil Baked Stone Fruits Over Creamy Greek Honey Yogurt

A celebration of sensational fall flavors, whipped up in less than 20 minutes. Perfect for a solo snack or served at a dinner party.

Fancy Peasant Olive Oil Stone-fruits Over Greek- Honey Yogurt

Ingredients:

for the Stone Fruits:

Stone fruits of your choice (plums, nectarines, peaches)
Fancy Peasant Liquid Gold Greek Extra Virgin Olive Oil
Organic coconut sugar
Organic cinnamon
Grass-fed butter or vegan butter
Fresh rosemary sprigs

for the Creamy Greek Honey Yogurt (optional):

1 cup Greek unstrained yogurt
3 tbsp Fancy Peasant Liquid Gold Greek Extra Virgin Olive Oil
3 tbsp local honey
A squeeze of fresh lemon juice

What you'll need

1L Everything Olive Oil $49

Method:

Baked Stone Fruits

Preheat your oven to 350°F.
Prepare the stone fruits: Halve the fruits and remove the pits.
Lightly coat the bottom of each muffin tin with Greek Extra Virgin Olive Oil.
Place your halved stone fruits into the tin.
Sprinkle the fruit halves with coconut sugar and cinnamon, drizzle more Greek Extra Virgin Olive Oil, add a rosemary sprig.
Top each fruit with a small dollop of butter of your choice.
Bake for 15-25 minutes, varies depending on the size and firmness of the fruit. They should be tender with golden edges, while still maintaining their shape.

Creamy Greek Honey Yogurt (if you fancy):

While the fruits are baking, whip up the honey greek yogurt:

In a bowl, whisk together unstrained greek yogurt, Greek Extra Virgin Olive Oil, honey, and a squeeze of lemon until creamy and smooth.
To serve: Spread the whipped honey yogurt onto a serving platter. Arrange the baked stone fruits on top, making sure to drizzle all those delicious juices from the tin over the fruits.
Serve warm or at room temperature.