“You come on like a dream, peaches and cream…”
On June 21st, 6:51 AM, I woke with a list of objectives. Kayak more. Organize the storage space in the basement. Read a novel. Run four miles without stopping. Grill fruit. Thank goodness we’re only half-way through summer. We’ve kayaked once, but I foresee more in our very near future. Organize the basement – welllll…let’s come back to that one. Read a novel – not going so well since the last three books I purchased were two memoirs and a cookbook. Run four miles – ahhh – yes – I’m close…I can go 3 & 1/2 without stopping, then I slow it down for about half the length of “Summer” by Calvin Harris, which gives me the reprieve I need to go in for my big finish. Which brings us to my fifth and final summer goal…
Grill fruit. Check. Finally!
Yessss! One out of five ain’t bad. Hopefully I will revisit this topic on September 22nd to tell you that five out of five were achieved; though let’s be real – it will likely be four out of five. Unless of course I can inspire Nick to get downstairs. He’s really quite great at organizing (when he wants to be!). There – five out of five – I’d bet on me (…and Nick).
In all the years that I’ve been reading cookbooks and pouring over recipes, I’ve stumbled upon grilled fruit for dessert more times than I can count. And I’ve always told myself that I need to make it, but I never have, until now. So good. Sooo good. I like peaches, but I love grilled peaches. Especially when they’re wading in a little bit of melty sweet Greek frozen yogurt that’s been enhanced with organic honey and homemade vanilla extract, then topped with some crunchy granola and sunflower seeds.
This is a very refreshing dessert that’s a little bit decadent but still very healthy.
In a medium bowl, combine the frozen Greek yogurt, honey and vanilla with a hand-mixer.
Place the yogurt back in the freezer as you prepare your grilled peaches.
While the yogurt is chilling, cut the peaches in half, remove the seed and brush the cut side with a very small amount of coconut oil. This will keep the peach from sticking. I used a grill pan on the stove top, mainly to show how easy it would be to make this dessert anytime, even in the dead of winter. Allow the peaches to grill for 2 – 3 minutes before lifting and turning 45 degrees to grill again for 2 – 3 minutes to achieve the crisscross-sear marks. (Major tangent here…I went to grade school with a girl named Kris Cross – haven’t thought about her in years until just now…I wonder how she’s doing?!)
Serve peaches warm with a scoop of the frozen yogurt then top with a little sweet granola. I added sunflower seeds, too, but you could top with any crunchy item, like toasted nuts, or candy bar (I suppose).
This dessert is simple and stunning. Grilled sweet peaches spotlight the best of the farmers’ offerings.
- 4 ripe, but firm peaches
- ½ Tbsp. coconut oil
- 2 cups Greek frozen yogurt (vanilla)
- 2 Tbsp. honey
- 1 tsp. vanilla extract
- 4 Tbsp. granola or any crunchy topping
- In a medium bowl, combine frozen yogurt, honey and vanilla with a hand mixer.
- Place yogurt in the freezer until peaches are grilled.
- Cut peaches in half, remove seed and brush the cut side with a very small amount of coconut oil.
- Grill peaches for 2 – 3 minutes before lifting and turning 45 degrees.
- Grill again for 2 – 3 minutes to achieve the crisscross-sear marks.
- Serve peaches warm with a scoop of the frozen yogurt then top with a little sweet granola.