Market Recipe: Yogurt with Fresh Basil, Peaches and Candied Pecans with Jaggery Shortbread Crumbles

Processed with VSCOcam with c1 presetYogurt with Fresh Basil, Peaches and Candied Pecans with Jaggery Shortbread Crumbles

Guest Chef Deepa Shridhar, Anjore

This is just a slight take on yogurt and granola.

First, get a yogurt you really enjoy and add a fruit and herb that you really enjoy and will compliment each other well. I chose Fredricksburg Peaches and Green Gate Farms Basil.  A quick chiffonade of basil and diced peaches are added to a bowl with a little bit of jaggery, an Indian cane suger, and pecans that I got from Yegua Creek Farms are chopped , as well.

Add yogurt, mix well and put back in the fridge.

Jaggery Crumbles

Preheat oven to 325 degrees F

2 c cake flour

1 cup ghee (room temperature)

5 T Jaggery sugar

1 t Salt

Mix all of the ingredients together well and pat down in a well buttered cake pan.

Add to the oven and bake for about 20-25 minutes. It should start to look golden, but not brown.

When cool, use a food processor or your hands to crumble your shortbread.

Divide your yogurt mixture into cups and top with crumbles.

 

 

Comments are closed.