Roasting is a great cooking technique and makes fruits tender while intensifying the sweetness. In addition, the pieces here are glazed with a spicy-sweet flavor from the cayenne and sugar. The layer of creamy annatto-infused yogurt is a great complement to the peaches.
1 teaspoon annatto
1/4 cup hot milk
1 cup Greek yogurt
3 tablespoons honey
4 tablespoons dark brown sugar
One 2-inch fresh ginger, peeled and minced
1 teaspoon cayenne pepper
Juice of 1 lemon
6 ripe peaches, pitted and quartered
3 to 4 tips of basil sprigs
Combine the annatto with milk and mix well. Strain and reserve the milk. Refrigerate until chilled, about an hour.
In a medium mixing bowl, combine the Greek yogurt, honey, and annatto mixture until smooth and creamy. Cover and refrigerate.
Preheat oven to 350°F.
In a medium mixing bowl stir together sugar, ginger, 1/2 teaspoon of cayenne pepper, and lemon juice.
Toss in the peaches and mix to evenly coat them with the spice mixture. Arrange the peaches on a baking sheet. Bake the peaches until bubbling and the edges begin to darken, about 15 minutes.
Remove from the oven and serve warm over the Greek yogurt mixture, garnished with the basil leaves and reserved cayenne pepper.
Excerpted from Indian Harvest. Text and recipes copyright © Vikas Khanna 2015. Photographs copyright © Vikas Khanna and Michael Swamy 2015. Published by Bloomsbury USA, reprinted with permission.
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