Goat yogurt, peach compote, and pumpkin seeds

A recipe from Martin Juneau

Ingredients

• 1 litre of goat yogurt (or cow or sheep yogurt)
• 6 ripe peaches
• 60 ml of maple syrup
• Lemon juice
• 1/4 vanilla pod
• 50 g roasted pumpkin seeds

Preparation

1. Pit the peaches and cut into large cubes. Pour the lemon juice, maple syrup, and peaches into a medium saucepan, then cook at a low temperature, covering until the peaches are tender and colourless. Add a bit of water, if needed, during the cooking process. Leave to cool.
2. Divide the yogurt into four bowls, add a generous spoonful of peach compote, and finish by sprinkling with pumpkin seeds, to your taste. For true foodies, one could add a drizzle of maple syrup as the last step.