Bart's Recipes
Halve the nectarine, twist the halves to remove the pit, and cut them into 1.5-centimeter wedges. Choose a nectarine that is just barely soft: an overripe fruit will immediately release all its juice in the pan and cook down into a compote, whereas a firm nectarine will hold its shape and only caramelize on the outside.
Melt the butter in a frying pan over medium-high heat until the foaming subsides. Place the wedges cut-side down in the pan and leave them undisturbed for two minutes to form a golden-brown edge. Turn them over, sprinkle with the cinnamon, and cook for another minute. Deglaze with the lemon juice and remove the pan from the heat.
Meanwhile, briefly toast the pistachios in a dry pan until fragrant and roughly chop them.
Stir the vanilla extract into the skyr and spoon it into a bowl. Arrange the warm nectarine wedges on top and spoon the buttery juices from the pan over them.
Bestrooi het geheel met de pistache en het chiazaad en eet meteen, zolang het contrast tussen de koele skyr en het warme fruit er nog is.
Sprinkle with the pistachios and chia seeds and eat immediately, while the contrast between the cool skyr and the warm fruit is still there.
