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After reading some more about agave nectar and its low-glycemic index, it turns out that it’s for one simple reason. It’s largely made of fructose.
What’s the problem?
Fructose is perfectly fine when you get it from fresh fruits. But if we are talking about the fructose part of sweeteners that’s another story, a dangerous one. It has been linked to fatty-liver disease, insulin resistance and significantly raises triglycerides (a risk factor for heart disease).
So I am replacing it with good, old Honey!
Good morning sunshine!
You are all invited for brunch! What’s special today? Celebrating the beautiful nectarines 🙂
I wanted to make something special today. You know, when you wake up in the morning and you feel adventurous and wanna try something new. So let’s go crazy!
What’s the star on today’s menu? Indulgent, juicy roasted nectarine on yogurt cream and toasted sourdough, drizzled with agave nectar. I got some beautiful yellow fleshed nectarines at Farmers Market the other day and I pretty much tried them with everything. I even make some pork with a fresh nectarine salsa. So yum!
But today, it’s about this decadent roasted nectarine breakfast bruschetta. I absolutely love the addition of yogurt cream. Never had it before and I like it more than fresh ricotta, especially for bruschetta. It balances perfectly the sweetness of roasted nectarines drizzled with agave nectar.
Come on, got a slice for everyone!
- 500 g Greek Yoghurt
- 1 teaspoon ground cinnamon
- 4 tablespoons honey
- 6 fresh ripe yellow nectarines halved and stoned
- 1/2 sourdough baguette thickly sliced diagonally, toasted
- baby mint leaves to serve
Combine the yoghurt, cinnamon and 2 tablespoons honey in a bowl. Line a sieve with muslin and place over a bowl. Spoon the yoghurt mixture into the sieve and lightly tie the edges together to enclose. Place the mixture in the fridge overnight to drain.
Meanwhile, preheat oven to 360F/180C. Place nectarines, cut-side up, in a roasting pan. Drizzle some honey over the nectarines. Roast for 25-30 minutes or until tender. Set aside to cool slightly.
Spread the thickened yoghurt mixture over the toasted sourdough. Place on serving plates and top with nectarines. Drizzle a little bit of honey and garnish with fresh mint leaves to serve.
This recipe was adapted from Coles Magazine, Jan/Feb 2015 Issue