Since peach season and grilling season go hand in hand, why not combine the two. The secret to the best grilled peaches is to brush the outside with a little bit of honey, helping the fruit caramelize on the grill. Be sure to clean your grate really well before charring the fruit, too. This gives you more distinct grill marks and ensures your dessert doesn’t taste like last night’s barbecue chicken.
Honey-Basted Grilled Peaches With Greek Yogurt
- 4 large ripe peaches (about 2 pounds, 896g) ripe peaches
- 3 tablespoons (45ml) light honey
- 1 cup (285g) full-fat Greek yogurt
- Honey, for drizzling
- Chopped toasted pistachios, for garnish
- Flaky sea salt, for sprinkling
Bring a medium pot of water to a boil and prepare an ice bath. Using a sharp paring knife, score a shallow X on the bottom of each peach. Gently lower the peaches into the boiling water and cook until the skins begin to loosen, 30 seconds to 1 minute depending on the ripeness of the peach. Using a slotted spoon, transfer the peaches to the ice bath. Let cool for 5 minutes. Transfer to a clean kitchen towel and pat dry. Peel the peaches, then halve them and remove the pits.
Preheat a grill to moderately high (about 400–450°F/204–232°C). In a medium bowl, whisk the honey with 1 teaspoon of warm water. The honey should be spreadable, but not overly watery. Brush the cut sides of the peaches with some of the honey and grill cut-side down, covered, until caramelized and lightly charred, 2–3 minutes. Brush the top sides of the peaches with more honey. Turn, cover and grill for 2–3 more minutes.
Transfer the grilled peach halves to four plates. Garnish each plate with a dollop of Greek yogurt. Drizzle with more honey, if using, and sprinkle with chopped pistachios and flaky sea salt. Serve right away.
Serves: 4 | Serving Size: 2 peach halves and 1/4 cup yogurt
Nutrition (per serving): Calories: 191; Total Fat: 3g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Cholesterol: 8mg; Sodium: 21mg; Carbohydrate: 37g; Dietary Fiber: 3g; Sugar: 34g; Protein 7g