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Peachy Keen

August 9, 2010

By Brianne Harrison

The weather’s hot, the peaches are at their ripest, and the ice-cream maker has taken up permanent residence in my freezer. When I took a step back and considered these three things not too long ago, I realized I was in the perfect position to make a delicious, simple summer dessert: grilled peaches with homemade frozen yogurt.

The grill’s not just for steaks and veggies in our house. Peaches and other fruits such as pineapple caramelize beautifully over an open flame, and they cook fast, too, so you can have dessert ready in just a few minutes. Serve it up for a weeknight treat or drizzle with indulgent caramel sauce and serve it to dinner guests.

Grilled Peaches with Honey Cinnamon Frozen Yogurt

3 cups plain, low-fat strained yogurt* or Greek-style yogurt

½ cup honey (more if you prefer this to be quite sweet)

1 ½ tsp cinnamon

4 ripe peaches, split, pits removed

Vegetable, canola, or grapeseed oil

Combine honey and cinnamon in a small saucepan and heat over medium-low heat until the honey becomes runny (a couple of minutes). Add the honey-cinnamon mixture to the yogurt, stir to combine, and chill until completely cool. Process the yogurt in an ice cream machine according to the manufacturer’s instructions and freeze if you’re not planning to use it right away.

Heat grill to high. Brush the cut side of the peaches with a little oil to keep them from sticking to the grill. Place peaches on the grill, cut side down, and grill them until they caramelize slightly, rotating them once to get cross-hatch grill marks, if you want them. Turn peaches and grill on the other side for about two minutes.

Place two peach halves on a plate and add a scoop of frozen yogurt. Drizzle with caramel sauce or serve plain.

*To make 1 cup of strained yogurt, line a fine-mesh strainer with a layer of cheesecloth and set the strainer over a bowl. Scoop two cups of plain low-fat yogurt onto the cheesecloth and cover the yogurt with the edges of the cheesecloth. Refrigerate for at least 6 hours (I let it go overnight) to strain out the extra moisture. Discard the water that ends up in the bowl.

Cook’s Tips

This frozen yogurt still has a slightly tangy flavor. If you prefer it to be sweeter, increase the amount of honey. Taste the yogurt before you freeze it and adjust the sweetness to taste.

Homemade ice creams and frozen yogurts tend to freeze rock solid if they’re in the freezer for more than a couple of hours. To soften the yogurt, place it in the refrigerator for 20 minutes before serving.

Healthy Roundup

Yogurt’s a great source of calcium, protein, potassium, magnesium, and vitamins B-2 and B-12. If you purchase a brand that says “Live and Active Cultures” on the label, you’ll get a dose of probiotics, “good” bacteria that aid digestion and immune function.

Peaches and nectarines (which you could also use in this recipe) are good sources of carotenes, potassium, flavonoids, lycopene, and lutein (which gives these fruits their red, orange, and yellow colors). They’re also a great source of the almighty vitamin C

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One Comment leave one →
  1. Karen & Anna permalink
    August 10, 2010 2:44 pm

    This sounds absolutely delicious!!!

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