Wednesday, July 2, 2014

Grilled Peaches with Thai Basil Yogurt

Good Afternoon All!



I just returned from Chicago today. It has been a whirlwind of a week! First our flight out to Chicago was cancelled and we were rescheduled to six am the next morning. Our next flight was delayed and we finally made it to Chicago at 12 pm Sunday. We spent the last couple days eating and enjoying our vacation but now I am finally getting time to sit down and write for today. 

I am going to do a quick recipe today. My mom's birthday was Monday so I was trying to think of a nice summery dessert that would be both satisfying and healthy. I love to grill and for my birthday last week David surprised me with a Webber! I had been complaining about how crappy my last grill had become and he found a grill, fixed it up and brought it to my house while I was sleeping. He is such a great guy. I thought there was no better way to break it in than to make some grilled peaches. 

I am a huge fan of stone fruit and love when they are in season. I also thought it was a good opportunity to try some of the other herbs in my garden so I added some Thai basil to the yogurt. 

 Grilled Peaches

- 2 semi-ripe peaches, halved and cored
- 1 Tbls Raw Honey
- Sea Salt


- Any plain Greek yogurt of your choice
- Honey for sweetness
- 1 tsp chopped Thai basil (you can use mint or sweet basil as a substitute)

Heat your grill to medium temperature (you don't want to overcook the peaches but you want to get a nice sear). Once the peaches are halved drizzle them with the honey, cinnamon, cayenne and sea salt. Start the peach flesh side down to get nice grill marks (this usually takes about 3 to 5 minutes). Then flip the peach and cook for another 5 minutes.

Mix the honey and thai basil together. Serve on top of the warm peaches. 


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