Rosie’s Peaches & Cream

Serves 10
Time 30 minutes


5 ripe peaches, pitted and halved
425ml water
2 tbsp honey
1 tbsp vanilla bean paste 

2 cups coconut yoghurt, chilled in fridge overnight
4 tbsp maple syrup
½ tsp vanilla extract 

To serve
10 macadamias, smashed
10 pistachios
1 bag edible dried rose petals


Place the peaches in a small pan and pour in the water, honey and vanilla paste.
Cover the peaches with baking paper, bring to a simmer and cook for 15-20 minutes, until they are soft, but still holding their shape, and the skins start to remove.
In a bowl whip the coconut yoghurt until fluffy, with maple syrup and vanilla extract.
Spoon yoghurt into the bottom of the martini glass, top with peach half and sprinkle with macadamias, pistachios and rose petals.