Caramelized Stone Fruits with Granola and Yogurt
Have the best spa brunch experience at home with this fabulous fruit and yogurt bowl.
4 tbsp Hiland butter
1 1/2-2 lbs apricots, plums and/or peaches, thinly sliced
1/2 tbsp Andrew's Honey Bees
2 oz brandy
1 cup Wholee Granolee granola
2 containers Amelia Frence Style Vanilla Yogurt
Step 1Melt butter over medium heat in a large saute pan. Add the stone fruits and saute until they have softened, usually about 5 minutes. Stir in the honey.
Step 2Tilting the pan away from you, add the brandy and allow the alcohol to cook out. This will often flambe, so take precaution by standing back, letting simmer for 2-3 minutes.
Step 3Layer the fruits, granola and yogurt in a shallow serving bowl.