Method:

1. In a medium sized fry pan or griddle pan over a medium heat, place peaches flesh side down along with a thyme sprigs scatter over and under peaches.
2. Cook peaches until grill marks are visible and flesh is starting to collapse.
3. Deglaze with balsamic vinegar and gently flip peaches over to skin side down.
4. Drizzle over honey until just softened and increased viscosity.
5. In four small bowls, place equal dollops of yoghurt.
6. Portion and pile peaches on top of each yoghurt portion, drizzle over saucy liquid from pan, then scatter almonds over and serve.