Thursday, 26 September 2013

brown sugar labne with roasted peaches for hello! pakistan

roasted peaches with brown sugar labne
this brown sugar labne with roasted peaches recipe has been a steadfast favourite this summer. it is infinitely adaptable because you can pair it with pretty much any fruit that takes well to roasting. incidentally, the first time i made it was when aunty m and her brother came to thirty-two for dinner. she is the editor-in-chief of hello! pakistan and had been asking and encouraging me to write a recipe for the magazine. the original recipe featured muscovado sugar which was adapted to brown sugar or shakkar. i believe that the charm of a recipe lies in using local ingredients. shakkar is an unrefined sugar made from sugarcane and has a caramel depth like that of muscovado. i grew up eating it rubbed into roti hot from the griddle with plenty of butter. it is also used to make ‘gurr wallay chawal’, a light treacle coloured sweet rice fragranced with cardamom.

i would like to thank the very talented shu han lee author of the beautiful mummy, i can cook food blog for her food-styling and photography and to hello! pakistan for printing the recipe. the recipe is reproduced here with permission from the magazine and appears in the september twenty-fourteen print version.

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