Grilled Peaches with YoghurtElena Duggan
- 500g Yoghurt, Greek, natural or biodynamic
- 4 Freestone peaches, pitted and cut in halves (could use bananas, pears or persimmons)
- ½ bunch Thyme
- 100g Honey
- 25g Balsamic vinegar
- 50g Slivered almonds
- 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.
- Cook peaches until grill marks are visible and flesh is starting to collapse.
- Deglaze with balsamic vinegar and gently flip peaches over to skin side down.
- Drizzle over honey until just softened and increased viscosity.
- In four small bowls, place equal dollops of yoghurt.
- Portion and pile peaches on top of each yoghurt portion, drizzle over saucy liquid from pan, then scatter almonds over and serve.
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