6 peaches, pitted and cut into quarters or eighths
6 plums or Italian prune plums, pitted and quartered or halved
½ cup maple syrup or 1-2 tsp natvia
2 cups fresh raspberries
2 tbsp orange juice
1 tbsp orange zest
Vanilla yoghurt ingredients:
250ml of full fat Greek yoghurt
1 vanilla pod, scrape out the beans
2 tbsp maple syrup
Preheat the oven to 200°C
In a baking tray place the peaches and plums snugly in a single layer, cut side up. Sprinkle with the maple syrup or natvia, orange juice and zest, and then top with the raspberries. Bake for 25-30 minutes, until tender.
(Optional – To caramelise the fruit place under the grill for 5 to 8 minutes, until the berries release some of their juices.)
In a bowl mix all of the vanilla yoghurt ingredients.
Serve warm in a bowl with a spoonful of the yoghurt on top.