Nectarines with Rosewater Labne and Honeyed Pistachios

This recipe from Jalna celebrates the new stone fruit season!

At a glance

Approx 24 hours including refrigeration
Serves 4 people


  • 2 cups (500g) Jalna Greek Style Yoghurt
  • 2-3 tsp rosewater essence, to taste
  • 2 tbsp (40ml) honey, or to taste
  • 1 cup (160g) pistachios, coarsely chopped
  • 4 peaches or nectarines, halved, stones removed
  • Mint leaves, to garnish


  1. Line a colander with muslin, a chux cloth or a teatowel large enough for the edges to hang over the side of the colander. Place colander over a large bowl or jug. Put Jalna yoghurt in the cloth lined colander and loosely cover with cloth or plastic wrap. Place bowl in refrigerator for up to 2 days until it thickens like cottage cheese consistency (the longer it drains the thicker it becomes).
  2. Stir in rosewater, to taste. Serve as an accompaniment to dessert or shape into small balls, but keep covered so it does not dry our.
  3. When ready to serve, heat a frypan over a moderately low heat and pistachios and enough honey to coat them. Heat for a few minutes (or microwave). With a fork remove pistachios and place on baking paper to cool.
  4. Place nectarine or peach halves cut side down in the pan and heat gently for 5 – 8 minutes in the honey, adding more if required, until softened and lightly caramelised. Gently push them around in the pan so they don’t brown too much.
  5. Serve fruit warm or cold with labne on top or to the side if fruit is warm. Garnish with honey pistachios and fresh mint leaves.