Grilled Peaches With Greek Yogurt Recipes

SIMPLEST GRILLED PEACHES

Grilled peaches may be summer's greatest joy. Cook them over a medium to low gas grill or a dying charcoal fire, and serve them with ice cream, whipped cream or nothing at all.

Provided by Sam Sifton

Categories barbecues, dessert

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 2

Simplest Grilled Peaches image

Steps:

Heat a gas grill to medium. If you are cooking on a charcoal grill, wait until the fire has died down to medium to low heat.
Cut the peaches along their seams, all the way around, and twist their halves off their pits. Brush the cut sides of the peaches with olive oil and grill, cut side down, until the fruit has developed grill marks and started to soften, about 4 to 5 minutes.
Brush the tops with oil, turn over and move to the side of the grill to continue cooking over indirect heat, another 4 to 5 minutes. You can add flavor by brushing them with maple syrup and bourbon, or molasses and butter. But if they are perfect peaches, they shouldn't need anything at all.

Nutrition Facts : @context http, Calories 65, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 2 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 0 milligrams, Sugar 11 grams

Ingredients

4 to 6 peaches
Olive oil

GRILLED PEACHES WITH MOONSHINE SYRUP AND SORGHUM YOGURT

Growing up in the South, I often saw moonshine. I remember how great peach moonshine tasted, so I added a smoky element and sweetened it up a bit.

Provided by Food Network

Categories dessert

Time 20m

Yield 4 servings

Number Of Ingredients 9

Grilled Peaches with Moonshine Syrup and Sorghum Yogurt image

Steps:

Preheat a grill pan to medium-high heat. Brush the cut sides of the peaches with sorghum and sprinkle with salt. Melt the butter in the hot grill pan, then lay the peaches cut-side down in the pan to start charring. Be careful not to move them, because the sugar in the sorghum will create beautiful grill marks. Cook until the edges of the peaches are bubbling and caramelized, about 2 minutes, then turn 90 degrees and cook 1 to 2 more minutes to create diamond grill marks. Remove the peaches and set aside.
Mix together the yogurt and sorghum in a bowl.
Make the moonshine syrup: Combine the sugar, moonshine, vanilla, lemon zest and 1 cup water in a medium saucepan and bring to a boil. Remove from the heat and set aside.
To serve, divide the peaches among bowls, spoon in the syrup and then place a large dollop of yogurt on top.

Ingredients

4 peaches, halved and pitted
3 tablespoons sorghum, plus more for brushing
Kosher salt
2 tablespoons unsalted butter
2 cups plain Greek yogurt
1/2 cup sugar
3 tablespoons moonshine (such as Ole Smoky Charred Moonshine)
1 teaspoon pure vanilla extract
1 tablespoon grated lemon zest

GRILLED PEACHES WITH HONEY, YOGURT AND MINT

Provided by Michael Symon : Food Network

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 6

Grilled Peaches with Honey, Yogurt and Mint image

Steps:

These are great to serve next to Lizzie's Granola for brunch.
Preheat the grill on the highest setting.
Brush the peaches with the olive oil, sprinkle with salt and place on the grill, flesh-side down. Grill for 1 to 2 minutes without moving. Transfer the peaches to a platter and top each half with a large tablespoon of yogurt, drizzle with honey and top with torn mint.

Ingredients

12 slightly firm peaches, halved and pitted
2 tablespoons extra-virgin olive oil
Pinch sea salt
2 cups thick Greek yogurt
1/4 cup honey
1/2 cup torn fresh mint leaves