Recipe by Kelly Yandell
Peaches are one of those jewels that are best eaten in their natural state but why not throw a half dozen into a pie or a cobbler, and save a few for this delicious dessert. The heat from grilling enhances the sweetness and creates a gorgeous texture to go along with the incomparable fuzzy skin of the peach. Temperature, taste, and texture combine to make a truly sensual bite.
I paired the peach with one of nature’s other gifts, honey as I was honored to use a few precious spoonfuls of honey collected by my friend Melissa in her own backyard hive. Her bees in Healdsburg, California feast on pollen from her nearby vegetable garden and all of the bounty that Sonoma has to offer. The Greek yogurt in this recipe is a tangy counterpoint to the sweetness of the peaches and honey. From start to finish, this is a 20 minute recipe.
Note: Try to find yogurt with a firm texture so that you can scoop it up as you would ice cream. Runny yogurt will taste just as nice, but will not make quite the presentation. If you are making several servings, you can scoop the yogurt with a small scooper, and place the scoops of yogurt on a plate. Set the plate in the freezer while you complete the recipe. This makes the yogurt more firm and able to stand up to the residual heat of the peach. Just don’t leave the yogurt in for more than about 10 minutes or it will begin to freeze and crystallize.
Calories per serving: 130 per serving
Prep time: 10 mins
Cooking time: 15 mins
Total time: 25 mins
1 peach, cut in half and pit removed
1 Tablespoon olive oil
2 heaping Tablespoons Greek yogurt
2 Tablespoons local honey
2 Tablespoons chopped pecans
1) Lightly coat the flesh and skin of the peach with olive oil. Heat a grill pan over a medium flame. Place the peach halves, cut side down, onto the hot grill pan. Allow the peaches to sit on the grill pan for 8 to 10 minutes or until the peaches have grill marks or a nice golden brown appearance on the cut side. Reduce the heat if they are browning too quickly.
2) Turn the peaches and allow them to cook on the skin side for approximately 5 minutes more. Remove the peaches from the pan and allow them to cool briefly.
3) To plate the dessert, place one peach half on each dish. Place a scoop of yogurt in the hollow of each peach half. Drizzle honey over the yogurt, the peaches and on the dish around the peaches. Sprinkle chopped pecans onto each dish in and around the honey. Serve immediately.