Seafood risotto with saffron

1. Preheat the oven to 180°C. Toss the halved stone fruit with the brown sugar, melted butter and cinnamon. Roast for 15–20 minutes or until caramelised. Allow to cool, then transfer into a sterilised jar.
1. Whisk the eggs, milk and vanilla extract in a shallow dish. Dip the panettone slices into the mixture, ensuring that both sides are coated.
2. Heat the butter in a pan over a medium heat. Cook the soaked panettone until golden on both sides.
3. Serve the French toast topped with the roasted stone fruit and a dollop of cream, mascarpone or crème fraÎche.
1. Cool the roasted stone fruit completely and transfer to a freezer-proof dish. Freeze overnight.
2. Once frozen, blend in a food processor with the lemon juice and vanilla extract. Return to the freezer to set and serve.
1. Mix the oats, ideal milk, chia seeds and honey in a bowl. Cover and refrigerate overnight.
2. To serve, divide the overnight oats between two bowls. Top with roasted stone fruit and a drizzle of the juices.
Photography: Jan Ras
Videography: Kaylene Sauls
Recipes: Abigail Donnelly
Food assistants: Bianca Jones, Khanya Mzongwana
Ripe, firm, sweet and slightly tart, Woolworths' range of peaches, nectarines, plums and apricots defines summer. Woolworths' fruit stays fresher for longer as a result of its unbroken cold chain, even after you take it home. Expect only the best varieties grown in superb locations to deliver the best quality and flavour. Woolworths is obsessed with quality and promotes sustainable farming practices that are better for you and the planet.
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