Recipe courtesy of Tiffany Derry

Grilled Peaches with Moonshine Syrup and Sorghum Yogurt

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  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: 4 servings
Growing up in the South, I often saw moonshine. I remember how great peach moonshine tasted, so I added a smoky element and sweetened it up a bit.


For the Peaches and the Yogurt:

For the Moonshine Syrup:


  1. Preheat a grill pan to medium-high heat. Brush the cut sides of the peaches with sorghum and sprinkle with salt. Melt the butter in the hot grill pan, then lay the peaches cut-side down in the pan to start charring. Be careful not to move them, because the sugar in the sorghum will create beautiful grill marks. Cook until the edges of the peaches are bubbling and caramelized, about 2 minutes, then turn 90 degrees and cook 1 to 2 more minutes to create diamond grill marks. Remove the peaches and set aside.
  2. Mix together the yogurt and sorghum in a bowl.
  3. Make the moonshine syrup: Combine the sugar, moonshine, vanilla, lemon zest and 1 cup water in a medium saucepan and bring to a boil. Remove from the heat and set aside.
  4. To serve, divide the peaches among bowls, spoon in the syrup and then place a large dollop of yogurt on top.