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
750ml pink moscato
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.
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