|4||nectarines, cut in half and pitted|
|1 cup||sheep’s milk yogurt|
|1||lemon, zested and juiced|
|½ tsp||vanilla paste or ½ vanilla bean, scraped|
Whip the yogurt, honey, and vanilla in a mixer on medium speed.
Sprinkle each nectarine half with sugar, and roast in a preheated oven at 400°F until tender and just caramelized.
Add a smear of the yogurt mix to a small bowl or plate. Place half a nectarine
and garnish with mint or basil.