Goat yogurt, peach compote, and pumpkin seeds
A recipe from Martin Juneau
- 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
- 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.
- 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.