Recipe: 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!


  • 4 large fresh ripe freestone-variety peaches
  • Cinnamon
  • 1 cup fresh raspberries (can substitute frozen if needed)
  • 1/2 cup Greek-style yogurt
  • Honey or other sweetener to taste


  1. Peel peaches by plunging briefly into boiling water to loosen skins, or leave skins on.
  2. Cut peaches in half and remove pit. Sprinkle lightly with cinnamon.
  3. Place directly on a grill over hot coals 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.

At A Glance

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