I’ve been absorbed in summer weather, writing, photography, and recipe formulation. And this past weekend we took a brief sojourn to a beautiful California beach on Coronado Island (and one of us took in a bit of Comic-Con). It was very much needed. But now I’m back, and we’re grilling.
Stone fruits are in season, so I’m taking full advantage of it by sampling cherries, peaches, apricots, and the like. I had some soft peaches hanging around on the counter, so I marinaded them and gently placed them on the grill. They go great on salads, with ice cream, or paired with some homemade dripped yogurt (greek-style yogurt).
I just can’t get enough of summer. Hope yours is going well! Stay cool and indulge in some sunscreen. And if you did manage to get a bit burnt by the sun, aloe vera gel is a great cool-and-repair agent for skin burns. I use it as a moisterizer as well.
Grilled Peaches with Yogurt and Honey
- 2 tablespoons of olive oil (or other oil)
- 1 teaspoon of lemon juice
- 2 tablespoons of honey, plus extra for drizzling over the yogurt
- a sprig or two of fresh thyme
- 6 ripe peaches
- 3 cups of greek or regular yogurt
- Preheat your grill to about 400° (medium-heat grill).
- Slice the peaches in half, separate the halves gently with your hands, and discard the pit.
- Combine the olive oil, honey, and lemon juice to create the marinade for the peaches.
- Coat the peaches with the marinade.
- Cut the thyme leaves off the stem and sprinkle them on the peaches.
- Place the peaches on the grill, for about 4 minutes on each side.
- Cool for a moment and serve with yogurt and a drizzle of honey.