Peaches and strawberries sauté with rosemary

Author: Les Cultures de chez nous
Portions 4
Freezing No


  • 4 balls of vanilla frozen yogurt of 125 ml (½ cup) each
  • For peaches and strawberries sauté :
  • 4 peaches
  • 20 strawberries
  • 30 ml (2 tablespoons) of maple syrup
  • 1 rosemary stem sliced in halfs
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  • Remove peach's coreand slice each of them into eight quarters. Slice strawberries in halfs.
  • In a pan, heat maple syrup at medium heat. Add peach quarters and rosemary. Cook for 2 to 3 minutes by stirring often.
  • Add strawberries and cook a few seconds, just enough time for the strawberries to melt lightly. Remove the rosemary stem.
  • Divide fruits into four dessert cups. Garnish each portions with a ball of frozen yogurt.

Chef's notes