Poached Stone Fruit Breakfast Trifles

Serves 8

2½ cups dessert wine

½ cup caster sugar

2 vanilla beans, split and scraped 2 peaches, halved and stones

removed

4 apricots, halved and stones

removed

2 cups thick vanilla yoghurt

2 tbsp honey

1 double store-bought unfilled

sponge cake

250g raspberries, to serve

Place wine, sugar, and the seeds of 1 vanilla bean in a saucepan over medium heat and stir until sugar dissolves. Add peaches and apricots and simmer for 5 minutes, or until tender. Let cool in syrup and refrigerate until ready to use.

Place yoghurt, remaining vanilla-bean seeds and honey in a bowl and mix to combine.

To serve, trim cake and cut into rounds big enough to fit into the bottom of your serving glasses. Spoon in a little of the poaching syrup to moisten cake. Add yoghurt, then poached fruit, and top with raspberries.

SMART TIP

Poached fruit can be made in advance and stored until needed.