Ingredients
- 2 large ripe but firm peaches, halved and pitted
- 1 tsp neutral cooking oil
- ¾ cup / 180 g thick plain Greek yogurt, chilled
- ¼ tsp vanilla extract
- 2 tsp maple syrup
- 1 pinch ground cinnamon
- 1 tbsp / 7 g toasted sliced almonds
- 4 small fresh mint leaves
Make it
- Heat a clean grill or grill pan to medium. Brush the cut surfaces of the peaches lightly with oil.
- Set the peaches cut-side down and cook for 3–4 minutes, until marked and beginning to soften. Turn and cook for another 2–4 minutes, keeping them firm enough to hold their shape.
- Stir the vanilla into the cold yogurt.
- Place one warm peach half on each plate. Add a rounded spoonful of cold vanilla yogurt, drizzle with maple syrup and add a small pinch of cinnamon. Finish with the sliced almonds and fresh mint; serve immediately.
Make it yours
Use peaches that give slightly when pressed but still hold their shape. Leave the cut side undisturbed until it releases from the grill; moving it early can tear the caramelized surface.
Mix the vanilla yogurt and refrigerate it ahead. Prepare the almonds and mint, then grill the peaches just before serving.
The base recipe contains milk and almonds. Omit the almonds only when making a separate variation, and check labels and equipment for your needs.
No grill? Roast the peach halves cut-side up at 400°F (200°C) for 15–20 minutes; this changes the total time.
An original Livura Kitchen recipe concept. Image is serving inspiration; presentation may vary.
Photo: Matthew Osier / Pexels. Source