There's one final calendar recipe for 2013 that I didn't get to on time. It wasn't for lack of interest - October's recipe looked like a great sweet breakfast, but I couldn't reliably access the required nectarines until December.
So here it is at last - fruit toast, vanilla yoghurt, and some lovely caramel-coated, cinnamon-spiked nectarines. I'll be using any excuse I can to pull this trick on stone fruit for as long as they're available.
Caramel nectarines on fruit toast
(seemingly sourced from the Woolworths website)
2 small nectarines
1/2 cup Greek yoghurt
1/2 teaspoon vanilla
1/4 cup castor sugar
generous pinch of ground cinnamon
2 slices fruit bread
Cut a small, shallow cross in the bottom of each nectarine, place them in a bowl and pour boiling water over them. Allow the nectarines to sit for one minute before draining off the water. Let the nectarines cool.
Stir together the yoghurt and vanilla and set them aside.
When the nectarines are cool enough to handle peel off their skins, starting where it's pulled away at the cross. Slice the nectarines into eight wedges, discarding the stone.
Set a saucepan over medium heat and pour in the sugar, it will melt and turn golden. Add the butter and cinnamon, swirling the saucepan to combine the ingredients. Add the nectarine wedges, turning them to coat them in the caramel and allowing them to cook and soften for a couple of minutes.
Toast the bread and slice the pieces diagonally, dividing them between two plates. Pour over the nectarines and caramel, and dollop on the vanilla yoghurt.