Grilled Peaches with Yogurt Whipped Cream and Oat Crunch
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 389
- Total Fat
- 20
- Saturated Fat
- 10
- Carbohydrates
- 50
- Dietary Fiber
- 5
- Sugar
- 40
- Protein
- 7
- Cholesterol
- 51
- Sodium
- 312
- Total: 25 min
- Active: 20 min
Ingredients
Yogurt Whipped Cream:
1/4 cup full-fat plain Greek yogurt
1/2 cup heavy cream
1 teaspoon vanilla bean paste
1 1/2 teaspoons packed light brown sugar
1/2 teaspoon finely grated lemon zest
Oat Crunch:
1 tablespoon unsalted butter
1/2 cup old-fashioned rolled oats
1/4 cup raw slivered almonds
1/2 teaspoon kosher salt
2 tablespoons honey
1 tablespoon packed light brown sugar
6 fresh basil leaves, thinly sliced into ribbons
Peaches:
2 teaspoons packed light brown sugar
2 tablespoons freshly squeezed lemon juice
2 tablespoons honey
4 firm-ripe peaches,
Directions
- Prepare a grill for medium-high heat.
- For the yogurt whipped cream: Vigorously whisk the yogurt, heavy cream, vanilla bean paste, brown sugar and lemon zest together in a medium bowl until the mixture thickens and can hold its shape. Cover the bowl with plastic wrap and refrigerate until ready to use.
- For the oat crunch: Melt the butter in a medium ovenproof skillet directly on the grill. Stir in the oats, almonds and salt until coated. Stirring occasionally, cook the oats and almonds until just beginning to turn golden, about 5 minutes. Add the honey and brown sugar to the pan and stir until the sugar melts. Continue stirring and tossing for another 2 minutes until everything is well coated. Transfer the oat mixture to a baking sheet to cool, about 5 minutes. Break up the crunch into bite-size pieces. Toss the basil ribbons with the oat crunch until evenly distributed.
- For the peaches: Cut each peach in half and remove the pit. Whisk the brown sugar, lemon juice and honey together in a large bowl. Add the peaches and gently toss until evenly coated.
- Grill the peaches cut-side down over medium-high until grill marks develop and some of the sugars begin to caramelize, 2 to 3 minutes. Flip the peaches and grill until the skin is slightly charred, another 2 to 3 minutes. Remove the peaches from the grill.
- Divide the grilled peaches evenly among 4 bowls. Dollop a generous amount of the yogurt whipped cream on top and sprinkle with a handful of the oat crunch. Serve immediately.