It’s Christmas morning, the present wrappings are strewn across the floor, family members are gathered in small groups looking at their gifts and drinking fresh orange juice. I’m standing in front of the stove making toffee to pour over an industrial sized bowl full of juicy berries and creamy yoghurt to feed the hungry mob. I know this sacrifice is well worth the breakfast to come.
|Photos by Steve Shanahan|
Place the yoghurt in a large serving dish, scatter the berries, then add the peaches. Place the sugar in a heavy based saucepan with 310mls of water and stir over a low heat until the sugar has dissolved. Increase the heat to medium and continue to cook until the mixture becomes a light golden colour or when a small amount dropped into a glass of cold water hardens slightly. Quickly pour the hot toffee over the fruits. Serve as soon as possible. Some of the toffee will melt into the yoghurt while some will be crisp shards. Optional: top with roasted slivered almonds.