These colorful and succulent yogurt and peach cups emulate the trifles British, super-easy desserts –what we at El Comidista call jetapstre–, which are layered with some kind of ladyfingers or sponge cake on the bottom, soaked in sherry or another sweet wine, covered with fruit and finished with custard, whipped cream or both. The variations are endless and in this one we allow ourselves the license of putting the fruit on top of the creamy element, which we also change for a good thick Greek yogurt.
Why do we call it light? Okay, it does have sugar, but it needs a minimal amount compared to more traditional desserts. This season allows us to use delicious stone fruits that we lightly preserve in a dessert that is super easy, quick and super cute. You can adjust the use of sugar and honey to your liking, or replace them with sweetener if you prefer. Another suggestion: if you find fresh figs, use them, reducing the amount of sugar in the syrup a little.
Time: 40 minutes
Difficulty: None
Ingredients
For 4 people
- 500 ml sweet wine (sherry, port, muscatel, mistela, etc.)
- 50 g of sugar
- 2 teaspoons vanilla extract or paste
- 2 peaches or nectarines
- 750 g unsweetened Greek yogurt (whole or skimmed)
- 4 tablespoons of honey
- 8 soletillas
- 250 g of raspberries or other red fruit
- A handful of chopped pistachios or other nuts
Instructions
Put the wine in a saucepan with the sugar and a teaspoon of vanilla. Heat over low heat until the sugar dissolves.
Peel and pit the peaches or nectarines. Cut into wedges or medium-sized pieces.
Add the fruit to the syrup and cook for five minutes, or until tender. Allow to cool and refrigerate (this can be done the day before).
If you want, remove the fruit from the syrup and reduce it for a while over the heat to make it thicker.
When serving the glasses, mix the yogurt with the honey and the other teaspoon of vanilla.
Assemble four glasses, placing a couple of chopped ladyfingers on the bottom; soak them with a spoonful of the wine syrup, cover with the yogurt distributed among the four glasses and finish with the poached fruit with some of its syrup and garnish with the red berries and chopped pistachios (it is best to add the nuts at the last moment so that they do not soften too much in the syrup).
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