Ripe is not the same as soft
A peach that collapses under light pressure is likely to fall apart on the grill. Choose fragrant fruit with firm flesh. Cut along the seam, twist the halves apart and remove the pit. If the pit clings stubbornly, cut broad wedges rather than crushing the fruit while forcing it out. Leave the skin attached. The grate must be free of meat residue and strong marinades; a clean griddle is another option. Dessert should not inherit the flavor of garlic sausage cooked earlier.
The recipe
Serves 4
Ingredients
- 4 firm ripe peaches
- 1 tsp neutral canola oil
- 1 cup / 250 g plain yogurt
- 1 tbsp honey
- ½ tsp vanilla extract
- 2 tbsp / 20 g chopped almonds
Method
- Mix yogurt with honey and vanilla and refrigerate. Wash, halve and pit peaches. Brush the cut faces very lightly with oil rather than soaking the fruit.
- Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
- On a clean grate over medium direct heat, grill cut-side down for about 3–4 minutes. Turn carefully and heat for another 2–3 minutes. Finish particularly firm large halves briefly over indirect heat if necessary.
- Place on plates, cool briefly and spoon cold yogurt alongside. Sprinkle with almonds. Omit nuts for diners with a nut allergy and keep previously used tools and work surfaces appropriately separated as well.
Storage
Put leftovers into shallow covered containers and refrigerate within two hours, or one hour when the temperature exceeds 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three days. Store dressing separately when possible, and reheat only the portion you plan to eat.
Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.
