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 to 5 minutes.
Brush the tops of the peaches with oil, and turn over, cooking over indirect heat, another 4 to 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.