Basil Gelato with Peach and Nectarine Salad
SERVES 6
INGREDIENTS
2 cups (440g) caster sugar
2 tsps pink peppercorns, crushed lightly
1 cup (50g) firmly packed fresh basil leaves
⅓ cup (80ml) lemon juice
500g Greek yoghurt
2 medium yellow peaches (300g), cut into wedges
2 medium yellow nectarines (300g), cut into wedges
METHOD
1 Place sugar and 2 cups (500ml) water in a medium saucepan over medium heat; stir until sugar dissolves.
