Grilled peaches with honey yogurt and basil

August 31, 2014 Published by Leave your thoughts

We have had some magnificent peaches here in the Okanagan Valley this year. Peach orchards are interspersed among the more than 200 vineyards and cherry orchards and we even have a community called Peachland nearby. Although I didn’t get to pick my own fruits off the trees (must put that on my list for next summer), I was able to purchase them throughout the season directly from the growers, usually picked that morning, still warm from the sun.

Their beautiful soft colours reminiscent of impressionist painting graced my kitchen counter all summer, although I must admit they tend to attracted those tiny little fruit flies and sometimes had to be relegated to the counter in the outdoor kitchen, where they finished ripening for a day or two.

I don’t fuss with peaches too much. They are juicy and delicious and don’t need much done to them. I slice them into wedge, exposing the flashes of crimson center and drizzle with the thick and beautiful local Blackwell cream. Sometimes I pour Prosecco over the sliced peaches and serve them just like that, perhaps with a sprinkling of sugar.


Grilled peaches with honey yogurt and basil

Grilled peaches with honey yogurt and basil

 


Today though I was inspired to grill them, something I do now and then. I chose a couple of large peaches, pink and beautiful and cut them in half. I peeled off the fuzzy skin, removed the stone and rubbed them with a mixture of soft butter and maple syrup. Since I was only grilling 2 peaches I thought I’d use the panini maker to do it. I placed the peaches on the panini maker and lowered the top part over the peaches. I find that I get better results in placing them cut side up, they grill faster that way, perhaps because of the juices that accumulate on the bottom.  In no time I had peaches perfectly grilled with just the right amount of grill marks.

To serve I mixed honey with Greek yogurt to drizzle over the peaches  and sprinkle chopped candied hazelnuts on top. I scattered a few micro basil leaves over and garnished each plate with a spring of purple basil.

It was simple and delicious. I thought you’d enjoy.


 

 Ingredients:


 

2 large peaches (or more)

1/4 cup butter, softened

1/4 cup maple syrup

1 cup plain greek yogurt

2 tablespoons liquid honey

A few small basil leaves

1/3 cup chopped caramelized nuts (Hazelnuts, almonds)


 

Directions:


 

Cut peaches in half, remove stone and peel the skin off.

Brush maple syrup over the peaches on all sides.

Heat up a panini maker or a ridges grill pan to very hot.

Lay the peaches on the panini maker cut side up and lay a piece of soft butter on top. Lower the top of the panini maker over the peaches. If you use a grill pan brush the pan and the cut surface of the peaches with butter and place cut side down in the pan.

Let cook a few minutes checking for grill marks. You can turn the peaches sideways to create cross grill marks.

Remove from the grill and place on a serving plate.

Combine the yogurt and honey and drizzle over the peaches.

Sprinkle the chopped nuts over and scatter a few basil leaves around.

Serve warm or at room temperature.


 

Okanagan sunset

Okanagan sunset

 

Evening ride on the Isa Lei

Evening ride on the Isa Lei

 



 

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