Make the most of summer’s bounty with this simple recipe.
300 grams blueberries (The Fresh Pear Fruit Supply, Stall 20, B Shed)
3 freestone yellow peaches (Fruit and Veg Supply, Stalls 21-25, H Shed)
2 tablespoons caster sugar (M&G Caifa, Shop 66-70, Dairy Hall)
a few mint leaves, shredded, to garnish (Garden Organics, I Shed)
Greek-style yoghurt, to serve (Big Vic Deli, Shop 25-28, Dairy Hall)
Preheat the oven to 180°C.
In a ceramic baking dish, gently mix together the blueberries, yellow peaches and caster sugar.
Place the dish in the oven and cook for 20-25 minutes until some of the blueberries have split and the peaches yield to the point of a knife.
Sprinkle with the mint leaves.
Serve with the ice cream or yoghurt.