Grilled honey peaches with yoghurt
Ripe peaches seared until caramelised, basted in honey and served warm on cool vanilla yoghurt with toasted almonds and mint.
- Prep
- 4 min
- Cook
- 7 min
- Serves
- 2
- Per serve
- 330 kcal
Ingredients
Method
Heat a chargrill pan or heavy frying pan over medium-high heat. Toast the almonds in it, shaking often, until golden, then tip them out.
Meanwhile, halve the peaches along the seam, twist apart and lever out the stones. Brush the cut sides with the oil.
Lay the peaches cut-side down in the hot pan and leave them alone for 3 to 4 minutes, until deeply caramelised with dark grill marks.
Turn them over, drizzle the honey into the cut sides and cook 1 minute more so the honey bubbles and the skins soften.
While they finish, stir the vanilla through the yoghurt and spread it over two plates. Sit the warm peaches on top, spoon over the honey from the pan and finish with the almonds, cinnamon and mint.
Tips
- The peaches should give a little when pressed near the stem. Hard peaches won't soften enough in the time.
- Clingstone peaches won't twist free: cut them into thick wedges off the stone instead and cook 2 minutes a side.
