A few weeks ago, I posted a yummy blueberry-peach cobbler with almond whipped cream. It was really good. But in looking for a healthier alternative, we came up with this fun recipe. It seems that we never know what to do with our peaches. Well, of course we can sit by the sink and spend hours preparing canned peaches… I know, I used to do this years ago. But now it’s just eat them fresh or freeze them for later. Our Utah peaches are just so large and juicy this year that grilling is a quintessential solution.
Ingredients for glaze:
- We used two peaches for our mid-day snack. If you’d like a light dessert, 1/2 peach per person will work perfectly.
- 1 Tbsp apricot or peach preserves
- 1/2 Tbsp Nakano rice vinegar
Combine preserves and vinegar to make a glaze. Set aside. Heat grill (to about 350 degrees)
Ingredients for Almond Yogurt Creme: Serves 2-4
- 8-oz (1 c) Greek yogurt
- 1/2 to 1 tsp ground cinnamon
- approx 1/8 tsp nutmeg
- 3 packets of Truvia sweetener (optional) or to taste
Combine all above ingredients in bowl and mix thoroughly. Chill if desired for later use.
Brush flesh of peach with glaze and place them flesh side down on hot grill. Grill for approximately 10 minutes (criss crossing for grill marks).
Spoon a couple of dollops of Almond Yogurt Creme onto each halved grilled peach.
This is just a delightful dessert and is healthy as well… that makes for a perfect combination! It’s a great time of year to be grilling – not too hot and not too cold. HB will grill all winter long (as long as there’s not a blizzard outside!)
How about you? Are you still enjoying your barbecue? I’d love to hear!
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