Grilled White Balsamic Peaches & Honey Vanilla Yogurt with Pecan Brittle

Hope you’re having a “peachy” summer!

A ripe summer peach is our reward for dealing with the high heat and humidity of the summer of 2016. Whether you’re snacking on the juicy white flesh of an organic donut peach, or grilling one of the many different varieties available, you’re in for a flavorful and healthy treat!

According to a study from Texas A&M, stone fruit like peaches, plums and nectarines have been shown to ward off obesity-related diseases such as diabetes, metabolic syndrome and cardiovascular disease. Stone fruits have bioactive and phenolic compounds with anti-obesity and anti-inflammatory properties that may also reduce the bad cholesterol (LDL) associated with cardiovascular disease. These benefits can be attributed to four major phenolic groups in stone fruits: anthocyanins, chlorogenic acids, quercetins and catechins, all of which work together and complement each other to fight off obesity-related illness.

Grilled White Balsamic Peaches & Honey Vanilla Yogurt with Pecan Brittle (serves 4)

Ingredients

• ½ # ripe peaches (blanched and skinned)
• 1 oz Coconut oil
• 1 oz White balsamic vinegar
• Sea salt and pepper to taste
• Preparation

1. Score the peaches, drop into boiling water for 30 seconds (until the skin starts to peel away), then shock in ice water and cool completely.
2. Peel the skin off and set aside.
3. Heat grill to high, rub the peaches with the oil and vinegar, then place them on the grill and cook on both sides for 2 minutes (cook al dente).

Honey Vanilla Sauce

Blend ½ cup plain Greek yogurt with 1 tablespoon of Honey and 1 teaspoon of pure vanilla extract.

Pecan Brittle

1. Drizzle 2 tablespoons of pecan halves with honey and dust gently with a soft shake of cinnamon.
2. Warm the honey gently and allow to thicken with the pecans.
3. Turn off the heat and cool completely at room temperature, until the mixture hardens.
4. When you’re ready to serve, break up the brittle and use it to garnish the peaches.

Nutrition Facts

Photographer: Carmen Troesser