Today’s recipe comes from my good friend Elbows. She originally got it here but made a few changes. She says:
This is an incredible, relatively healthy dessert! If you like the taste of fresh mint, I suggest chopping some finely and adding it to the yogurt.
- 1/2 cup balsamic vinegar
- 2 tablespoons sugar
- ¼ teaspoon salt
- ½ teaspoon pepper
- 4 ripe red-skinned peaches, cut in half (try cutting and twisting the halves)
- 1 cup Greek yogurt (I used 0% fat and it was creamy enough)
- 2 tablespoons pure honey
- 1/4 cup shelled pistachios, toasted and coarsely chopped
- Mint sprigs, for garnish
Directions
- Prepare outdoor grill for direct grilling on medium.
- Combine together vinegar, sugar, 1/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Pour into
sauce pan. Heat to boiling on medium-high; reduce heat to medium and simmer 5 minutes or until reduced by half. Liquid will bubble. Continue stirring to avoid burning. Remove from heat and add peaches, stirring to coat.
- Place peaches on hot grill, cut sides down, reserving vinegar mixture. Grill for 3 to 4 minutes, then brush peaches with remaining vinegar mixture. Turn heat to low and close barbeque lid. Continue cooking for 4 to 6 additional minutes or until peaches are lightly charred and a little soft.
- Divide peaches among 4 shallow bowls and top with yogurt. Sprinkle with pistachios and drizzle with honey. Garnish with mint.
**Do you know a fantastic recipe for peaches? Do you have any suggestions for what I could do with all the basil taking over my balcony? Don’t be shy – send your recipes in to What’s Cookin’, iRunNation? E-mail us at webeditor@irun.ca or follow the links from the main page.**
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