Grilled Honey Peaches with Vanilla Yogurt & Pecans

Serves 4 servings

Prep: 15 minutes • Cook: 10 minutes

Fresh peaches hit the grill until warm, juicy, and lightly caramelized, then get topped with cool vanilla Greek yogurt, toasted pecans, and a delicate drizzle of honey. The combination of smoky-sweet fruit, creamy yogurt, and nutty crunch makes this simple outdoor dessert feel far more indulgent than its ingredient list suggests.

Ingredients

4 ripe but firm peaches
1 teaspoon avocado oil or melted butter
1 cup plain Greek yogurt
1 teaspoon vanilla extract
2 teaspoons honey, plus additional for a light drizzle
1/4 cup chopped pecans
1/4 teaspoon flaky sea salt, optional
Fresh mint leaves for serving, optional

Instructions

Preheat a grill, Blackstone griddle, or grill pan to medium-high heat.
Cut the peaches in half and remove the pits.
Lightly brush the cut sides of the peaches with avocado oil or melted butter.
Place the peaches cut-side down on the hot cooking surface and cook undisturbed for 3 to 4 minutes, until deeply caramelized and grill marks develop.
Turn the peaches and cook for another 2 to 3 minutes, just until warmed and slightly softened while still holding their shape.
While the peaches cook, stir together the Greek yogurt, vanilla, and 2 teaspoons honey.
Toast the chopped pecans in a dry skillet or on a cooler section of the griddle for 1 to 2 minutes, stirring frequently, until fragrant.
Transfer two peach halves to each serving plate.
Spoon the vanilla yogurt into the center of the warm peaches and sprinkle with toasted pecans.
Finish with a very light drizzle of honey, a few flakes of sea salt if desired, and fresh mint.
Serve immediately while the peaches are warm and the yogurt is cold.

Notes & Tips

Use peaches that are ripe and flavorful but still slightly firm. Very soft peaches can fall apart during grilling.
For the best grill marks, place the peaches down and resist moving them until they have caramelized.
The contrast between warm peaches and cold Greek yogurt is a big part of this dessert, so keep the yogurt refrigerated until serving.
On the Blackstone, use medium-high heat and a very light coating of oil to encourage caramelization without frying the peaches.
On a Kamado-style grill, cook the peaches briefly over direct heat with the lid open or partially open and watch carefully as the natural sugars caramelize.
For an occasional richer version, replace the Greek yogurt with a small scoop of vanilla frozen yogurt.

Nutrition: 175 cal • 8g protein • 7g fat • 24g carbs