My in-law’s Isabel and Carlos are originally from Galicia, Spain which is known for high quality meat, seafood and milk products. They moved to Zurich in the early 1970’s and started their working career in the world of gastronomy and later opened their own Spanish restaurant in Zurich city.
They are retired now and lead a quiet life between Zurich and Barcelona, but to date their passion for food and wine is vivid and strong as it has always been. They still enjoy cooking everyday for themselves, friends and family.
My mother-in-law Isabel used to make all the desserts when they were running the restaurant. Her créma catalana, arroz con leche, tiramisu and yogurt-based desserts were bestsellers in their restaurant. (In Spain, eating yogurt for dessert is very common.)
Today Isabel made a delicious and light yogurt-based dessert that she put together in 10 minutes for us. A good and simple recipe if you’re looking for a light and fresh dessert after a heavy meal. I’d like to share this recipe with you. I’m writing this as I sit next to her with in her cozy dining room after the wonderful meal 😊
Isabel’s Yogurt Peach Melba
Ingredients for 4 servings:
- Preserved peach in syrup, in jar
- Plain or vanilla flavoured yogurt 500ml
- Seasonal berries washed and drained
- Move the preserved peaches out of the jar in to a pot with the syrup. Cut the preserved peaches in chunks and put it back into the pot. Bring it to a quick boil and let it cool down to room temperature (optional). Purée it using a blender. Set aside.
- In a crystal bowl or ramequin, place the yogurt, then add the peach puree.
- Place the berries on top. If berries are not sweet, drizzle some honey.
- Optional: Garnish with mint leaf