Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Pastry Brush
- Medium Mixing Bowl
- Paring Knife
- Cutting Board
- Rubber Spatula
- 4 peaches, cut in half and pit removed
- 2 tablespoons olive oil
- 1 cup fresh or frozen raspberries
- ½ cup non-fat vanilla yogurt
- Zest of 1 orange
- 2 tablespoons honey
- 2 tablespoons fresh mint
- ½ cup slivered almonds, optional for garnish
Using a paring knife, cut the peaches along their seams, all the way around, twist apart, and carefully remove pits.
Brush with olive oil
Using a pastry brush or your fingers, brush the cut sides of the peaches with olive oil and set aside.
Heat grill or grill pan
Heat a grill or grill pan to medium.
Place peaches on grill
Place peaches on the grill, cut side down.
Cook until the peaches have softened and developed some grill marks, about 4–5 minutes.
Brush the tops of the peaches with oil, and turn over, cooking over indirect heat, another 4–5 minutes.
Mix yogurt combination
In a medium mixing bowl add yogurt, orange zest, and honey. Using a whisk, mix well to combine.
Add about ¾ cups raspberries and gently fold in using a rubber spatula.
Plate and garnish
Place one-half peach on individual plates, spoon yogurt sauce over top. Garnish with remaining whole raspberries, fresh mint, and almonds.