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Hung yoghurt (optional): Place the yoghurt in the centre of a clean cloth, gather the edges, and tie with string. Hang this over a colander or sieve set over a bowl in the fridge for 5-24 hours.
Make the butter dressing: Melt the butter in a small saucepan over medium-high heat until foaming, then reduce to medium. Add the pine nuts and swirl the pan until the butter turns a light golden colour. Remove from heat, add the anchovies and black pepper, then stir in the vinegar.
Prepare the fruit: Slice the peaches or nectarines into wedges, place them in a bowl and drizzle with a few tablespoons of the dressing, then toss to coat them.
Serve: Unwrap the hung yoghurt and spread it onto a plate or platter. Top with the butter-coated peaches. Serve with the parsley salad and some fresh bread.
Parsley Salad: Pick the leaves from the parsley and soak them in cold water with ice cubes along with the finely sliced onion for 10 minutes. Drain and pat dry, then dress with olive oil, lemon zest and juice, salt and pepper.