Instructions

1. Roast the almonds over medium-low flame for 10 – 12 mins. You may roast them in a pre- heated oven of 275°C for about 15 – 20 mins. Cool off and ground them coarsely. Keep aside.
2. In the meanwhile in a medium sized bowl, whisk together the yoghurt, lemon juice, honey and rose water. Whisk till they are mixed well and are smooth.
3. Cut the passion fruits in half, scoop out the flesh into a small bowl. In a small saucepan, heat 3 Tbsp of milk over low flame. Once mild hot, add the saffron strands and switch off. Wait for 5 – 7 mins for the colour to come out of the saffron, before adding the milk-saffron mix to the passion fruit flesh. Mix well together.
4. In the same small saucepan, add the butter. Melt over medium-low flame. Once melted add the sliced peaches. Sprinkle 1 tsp of brown sugar. Cook and toss the peaches, making 33sure they get well coated by the butter-sugar mix. In a minute or two you will get your caramelized peaches ready.
5. To assemble and serve : Divide the whisked yoghurt between two bowls. Top with the figs, passion fruit, caramelized peaches and roasted crushed almonds. You may drizzle some more honey from the top if you like and also sprinkle a tiny pinch of salt