Yoghurthangop with grilled peach

(at least 6 hours before): Moisten the tea towel, wring it out and place it in a colander. Colander in large bowl. Pour the yogurt into colander and let it drain in refrigerator for 5-6 hours until it is thick and creamy (= hangop). Scrape up mass in bowl and stir in vanilla sugar.

Peel peaches thinly and cut into 6 thick parts of the kernel. Fridge or fry pan with non-stick coating and roast pine nuts briefly. Cool on chopping board and chop coarsely. Peach peach slices with ginger syrup and roast in a hot grill pan in 4-6 minutes, halfway through turning. Poke the chicken in four deep plates and place peach pieces next to it. Sprinkle pine nuts over it.