Grilled Peaches with Yogurt Raspberry Sauce

 

 

Here’s a super simple recipe using some of the summer’s fruit bounty. It’s a great finish for a summer barbeque and the leftovers (if there are any) are delicious for breakfast!

 

Ingredients

  • 4 large fresh ripe freestone-variety peaches
  • Cinnamon
  • 1 cup fresh raspberries (can substitute frozen if needed)
  • 1/2 cup Greek-style full-fat yogurt
  • Your choice of sweetener to taste (rapadura, honey, stevia, etc.)


Instructions

  1. Peel peaches if desired by plunging briefly into boiling water to loosen skins or leave skins on if you don’t mind them.
  2. Cut peaches in half and remove pit. Sprinkle lightly with cinnamon.
  3. Place directly on a grill over hot coals (or on a gas grill) and cook until just barely soft and grill marks show on both sides.
  4. Mix raspberries and yogurt together in a blender or food processor and blend until combined. Sweeten to taste.
  5. Place grilled peach halves in individual bowls or on a serving platter and drizzle with sauce.


Place remaining sauce in a bowl and serve alongside peaches.



                                                
   
peaches and raspberries


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