Caramelized Stone Fruits with Granola and Yogurt
Have the best spa brunch experience at home with this fabulous fruit and yogurt bowl.
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Ingredients
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- 4 tablespoons Hiland butter
- 1 1/2–2 lbs apricots, plums and/or peaches, thinly sliced
- 1/2 tablespoons Roark Acres Honey
- 2 ounce brandy
- 1 cup granola
- 2 containers Amelia French Style Vanilla Yogurt
- Melt butter over medium heat in a large saute pan. Add the fruits and saute until they have softened, usually about 5 minutes. Stir in the honey.
- Tilting 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.
- Layer the fruits, granola and yogurt in a shallow serving bowl.