Is there anything more satisfying than biting into a perfectly cooked peach? In the hands of photographer and food stylist Tan Chun Rong, this ripe fruit is given a boozy makeover by poaching it in a moscato bath before siding it with tangy Greek yoghurt sweetened with honey and lifted with truffle oil. In this episode of #BuroBites, Tan shows radio presenter Rosalyn Lee three ways to serve this dish, demonstrating that killer plating chops have the power to turn a Netflix-and-chill indulgence to a cocktail-party ready dish in a matter of minutes. 

Here's what you'll need

500g Greek yoghurt

4 tbs honey

1/2 tbs truffle oil

2 peaches 

750ml pink moscato

60g sugar

A sprig of rosemary

Dash of freshly squeezed lemon juice (optional)

A packet of granola

How to make it

1. Mix greek yoghurt, honey, and truffle oil together in a mixing bowl. Strain the mixture through filter paper or a cheese cloth to thicken the consistency.

2. Cut each peach into half and remove the pit.

3. Pour moscato into a sauce pot and heat it over the stove till the temperature of the liquid reaches 70 degrees Celcius. Thereafter, turn the heat down low. Add the peaches in, skin-side down. Poach peaches for 8 minutes before flipping them over to the other side. Continue to poach for another 8 minutes. The peaches should be soft by now. 

4. Leave them to cool for 5 to 10 minutes before slicing them.

5. There are three ways to assemble this dish. View the video above for Tan's nifty food styling tips.   

#BuroBites: Poached peaches with honey truffle yoghurt, Tan Chun Rong and Rosalyn Lee
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