Recipe

Grilled peaches with cinnamon yoghurt

A summer treat. Peaches added with yoghurt gives off that fresh and fruity taste whilst with the addition of cinnamon, a spiced peachy yoghurt makes it even more delectable

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print
    Print

Ingredients

Grilled peaches with cinnamon yoghurt
  • 1/3 cup grated palm sugar
  • 1/3 cup almond meal
  • 4 ripe slipstone peaches, halved
  • 200 gram greek-style yoghurt
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon cinnamon

Method

Grilled peaches
  • 1
    Preheat oven 180°C (160°C fan-forced.)
  • 2
    In a small bowl, rub the palm sugar and almond meal together.
  • 3
    Cut the peaches in half and remove the stones. Sit the peaches on a tray, cut side up, and spoon the almond mixture onto the top of each peach. Put the peaches onto a baking tray and bake in the oven for 10 minutes or until the peaches begin to soften.
  • 4
    Meanwhile, make cinnamon yoghurt: combine yoghurt, vanilla and cinnamon in a small bowl.
  • 5
    Serve the warm peaches with a dollop of the cinnamon yogurt.

Notes

Not suitable to freeze or microwave. Palm sugar is more commonly used to sweeten Asian dishes. It is a wonderfully caramel flavoured sweetener which has the added bonus of being high in minerals with a low GI. It can also be used grated over porridge, bircher muesli or to sweeten rice pudding. Palm sugar is available in the Asian section of most large supermarkets or specialty Asian stores.