Rosemary Poached Peaches w/ Buckwheat Sesame Pastry + Vanilla Maple Labneh

While this recipe has a few steps, each part can be made and then chilled until you are ready to put it all together. It is so delcious it is ridiculous. You can substitute the fats and yoghurt for non dairy options.


The Pastry:

1 1/2 cups buckwheat flour

1/2 cup white sesame seeds

3-4 Tlb coconut sugar

1/4 tsp vanilla powder (or 1 pod scraped)

1 Tlb fresh rosemary

1/4 cup + 1 Tlb extra virgin olive oil

1/4 -1/2 cup filtered water

The Peaches:

3-4 ripe peaches

1/2 cup coconut sugar

2 good sized stalks rosemary

2 Tlb ghee/butter/coconut oil (I used ghee)

pinch of himalayan salt

The Labneh: (needs to be done 1 day ahead)

2 cups unsweetened yoghurt

1/2 tsp ceylon cinnamon

Maple Syrup to your taste



  • In a food processor or thermomix blitz the flour w/ the sesame seeds, vanilla, coconut sugar + rosemary for 15 seconds.
  • Add the EVOO + 1/4 cup of water until the dough comes together (don’t over process about 10 seconds).
  • Scrape dough onto bench with a sprinkling of buckwheat flour and bring the dough together, if it is still grainy add more water a tablespoon at a time. It should be wet enough that it forms a ball easily but not too wet.
  • Once a smooth ball, press down a little to form a disc and leave on the counter while you make the peaches.


  • Halve the fresh peaches removing the pits, and using a teaspoon scrape out the red part to create a smooth hole.
  • Blitz the coconut sugar, rosemary, salt together then press both sides of the peaches in the sugar mix.
  • Heat the fat of choice is a saute pan large enough to fit the peaches, add the peaches cut side down over a medium heat.
  • Cook for 5 mins, they will start to release juices, flip over carefully with a silicone spatula and cook a further few minutes.
  • Turn back over onto cut side and place in an pre heated oven at 170C, and cook for 10 minutes, they should keep releasing and be soft, with lots of caramel juices. If not add a little water for a few more minutes.
  • Set aside (they will keep at this point for up to 5 days cooled in a container in a single layer)


  • Lay cheese cloth approx 40 cm x 40 cm into a plastic/silicone sieve over a bowl that has space between the sieve and the bowl.
  • Mix 2 cups of yoghurt in another bowl with cinnamon + maple syrup, then scrape into cloth, allow to sit overnight and firm up and separate from the whey.
  • After 12 hours or so, bring corners of cloth together and twist, more liquid will release. Leave the ball tied up over the seive for up to another 2 days. It will get firmer the longer you leave it.
    When ready unwrap gently, and place on plate. Drink the whey or add to smoothies it is delicious and great for your gut.


  • Lay a piece of pastry on the plate, spoon a hunk of labneh then top with a peach half or two. Drizzle with caramel, and go to a state of pure bliss. Trust me I ate 2 the day I shot the photos, I couldn’t stop!

Enjoy and let me know how you go….Blessings x x x