Dessert or breakfast—take your pick. These grilled peaches with a fragrant cardamom-honey yogurt are a guiltlessly decadent, gluten-free finale that celebrates summer’s ripe fruit. Serve warm from the grill over yogurt for a simple brunch, layer with granola for a satisfying breakfast bowl, or plate with a scoop of ice cream for an elegant dessert. The natural caramelization from grilling deepens the peaches’ sweetness, while a touch of ground cardamom and honey brightens the creamy Greek yogurt.
Grilled Peaches with Cardamom-Honey Yogurt
Servings: 4
Author: Cindy F. McIntosh
Ingredients
- Gluten-free cooking spray
- 1/4 cup firmly packed brown sugar, coconut sugar, or sugar in the raw
- 4 ripe peaches, halved and pitted
- 1 cup Greek yogurt
- 1/8 to 1/4 cup honey, to taste
- 1/2 teaspoon ground cardamom, plus more for garnish
Instructions
- Spray a grill or a heavy grill pan lightly with gluten-free cooking spray, then preheat it over medium heat until hot.
- Place the sugar in a shallow bowl. Press each peach half, cut side down, into the sugar so the cut surface is evenly coated.
- In a small bowl, stir together the Greek yogurt, 1/8 cup honey, and the ground cardamom. Taste and add more honey if you prefer a sweeter yogurt or if the peaches are not especially sweet.
- Place the sugared peach halves on the hot grill, cut side down. Grill until the flesh shows clear grill marks and begins to soften, about 5 to 7 minutes. Avoid moving them too soon so the caramelization develops.
- To serve, spread a spoonful of the cardamom-honey yogurt on each plate. Top with two peach halves per person, spoon any warm juices from the grill over the peaches, and finish with a light dusting of additional cardamom if desired.
Notes and Tips
Choose peaches that are ripe but still firm for best grilling—they should give slightly when pressed but not be overly soft or mushy. Freestone varieties, which separate easily from the pit, are easiest to halve and pit. If your peaches are very small, you can use more per serving; if they are very large, one half per person may be sufficient when paired with other breakfast items.
For even more caramelization, brush a little melted butter or a neutral oil on the cut side before dipping in sugar. If you prefer not to use granulated sugar, a light sprinkle of maple sugar or a quick dusting of cane sugar will also caramelize nicely. A hot cast-iron grill pan produces excellent results if you don’t have an outdoor grill.
Variations
There are several easy variations to tailor this recipe. Substitute vanilla or almond-flavored yogurt for a different aroma, or mix a teaspoon of lemon zest into the yogurt for a bright citrus note. Swap honey for maple syrup if you want a deeper, woodsy sweetness. Try adding a handful of toasted nuts—such as almonds, pistachios, or walnuts—or a sprinkle of toasted coconut for extra texture.
Serving Suggestions
Serve grilled peaches over yogurt with a sprinkle of granola for a complete breakfast bowl, or place them on a dessert plate with a scoop of vanilla ice cream or a dollop of mascarpone for a simple and elegant dessert. They also pair beautifully with fresh berries, a drizzle of balsamic reduction, or a scattering of fresh herbs like mint or basil for a summery twist.
Storage
Grilled peaches are best enjoyed the same day while warm. If you have leftovers, refrigerate them in an airtight container for up to 2 days and reheat gently in a warm oven or stovetop pan. Yogurt should be stored separately in the refrigerator and added just before serving to preserve texture.
Photography: Aubrie Pick