I feel like this one’s cheating, like I’m having dessert for breakfast. Warm, sweet peaches coated in honey and brown sugar, mixed in with a tangy Greek yogurt? I’m sorry, I think I’m going to need a minute here.
First of all, this is one of many recipes to be a direct result of my bi-weekly organic produce shipment. My roommate and I found that we were using most — if not all — of the veggies easily but that we always ended up throwing fruit out. I’ve thought about changing the subscription to just be veggie-only, but this week, I figured I’d give it one more shot.
This week, we got peaches, pears, and apples. The apples will be no problem, but I wanted to do something different, something savory, something sweet with the peaches and pears. So, I started with the peaches, and this is where I ended up.
Peaches with Honey, Cinnamon & Greek Yogurt
This is one of those recipes that will be easy and fun to keep changing and adapting, as many of the ingredients could be swapped out to change the flavor slightly.
I’ll give you the basics here (adapted from one of my favorite cookbooks, Williams-Sonoma’s Cooking From the Farmers’ Market*), but there are a number of ways I want to twist and tweak things in order to create a few different flavors.
Serving Size: 2
- 3 small peaches, pitted, and chopped into bite-sized pieces
- 1 1/2 tbsp honey
- 2 tsp brown sugar
- 1 tsp vanilla
- 1 tbsp butter, cut into small pieces
- 1/2 cup Greek Yogurt
- 1/4 cup walnuts, chopped
- balsamic glaze (I used Trader Joe’s, but a sweet, thick balsamic vinegar would work too)
Preheat oven to 425 (degrees Fahrenheit).
Mix the honey, brown sugar, and vanilla in a baking dish. Toss in peaches, and add the small pieces of butter to the top (so that when it cooks, the butter melts into all the little peach crevices). Drizzle with balsamic glaze.
Cook 8 minutes or until just barely hot.
Split the fruit and juices into two serving dishes, leaving a few pieces out, and top each with 1/4 cup of Greek Yogurt. Add the remaining fruit on top, sprinkle with cinnamon, and top with walnuts.
- I like the savory tang of the plain Greek yogurt, but if you’ve got more of a sweet tooth than I do, try peach or vanilla-flavored yogurt instead.
- Use granola instead of walnuts, or really, any other kind of nuts.
- To transition this from “Is this dessert for breakfast?” to “This is an actual dessert!”, use whipped cream instead of yogurt, and top with dark chocolate shavings.
- Use maple syrup instead of honey.
- If you want something lower in sugar, cut back on the honey, skip the brown sugar, and let the natural sugars from the peaches shine through.
*This cookbook is such a solid resource, especially if you subscribe to a local CSA (or other organic produce delivery service), shop your local farmers’ market, or just want to expand the way you enjoy fruits and vegetables. The book catalogs all sorts of fruits and veggies, and for each one, educates on how to shop for them, what you’re looking for when you’re picking out your produce, and then gives three recipes for each fruit or veggie listed. Highly recommend!