Juicy European peaches take centre stage in this simple summer recipe. Lightly grilled until warm and caramelised, they pair beautifully with creamy Greek yogurt, golden honey, toasted almonds and fresh mint.
Ingredients
- 4 ripe but firm peaches
- 200 g Greek yogurt
- 3 tbsp honey
- 40 g sliced almonds
- 1 tbsp extra virgin olive oil
- A few fresh mint leaves
- A pinch of ground cinnamon, optional
Method
- Wash the peaches, cut them in half and remove the stones.
- Lightly brush the cut sides with extra virgin olive oil.
- Heat a grill or grill pan over medium-high heat. Place the peaches cut-side down and grill for 3 – 4 minutes, until lightly caramelised and marked by the grill.
- Turn the peaches over and cook for another 2 – 3 minutes, until slightly softened while still holding their shape.
- Meanwhile, lightly toast the sliced almonds in a dry pan until golden.
- Arrange the warm grilled peaches on a serving plate and add a spoonful of Greek yogurt to each half.
- Drizzle with honey and finish with the toasted almonds, fresh mint leaves and, if desired, a light sprinkle of cinnamon.
Serving suggestion
Serve the peaches while still warm, with the cool Greek yogurt added just before serving. They make a simple summer dessert or a delicious addition to a leisurely breakfast or brunch.