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Grilled Peaches, Greek yoghurt, honey & pistachios

Recipe by Tobie Puttock

This is a beautiful way to show case in season peaches during the summer months.

  • 4 peaches, halved and stones removed
  • 1 teaspoon extra virgin olive oil
  • 1 cup of white wine
  • ¼ cup honey
  • 1 vanilla bean, split lengthways, seeds scraped out
  • 50g shelled pistachio nuts, lightly smashed in mortar and pestle
  • 1 tbsp of low-fat Greek style yoghurt (per portion)
  1. For the perfect grilled peaches, pre-heat the oven to 180 C, and line a baking tray with baking paper.
  2. Brush the cut flesh surface of the peaches with extra virgin olive and place onto a pre-heated grill plate or BBQ for about 3 minutes, use a spatula to carefully lift and rotate the peaches 45 degrees and continue to cook for a further 3 minutes so will have lovely charred marks on the peaches.
  3. While the peaches cook, combine the wine, honey and vanilla seeds in a small pot. Bring to the boil then reduce to a simmer for 1 minute.
  4. Transfer cooked peaches (cut side up) to the lined baking dish, pour the vanilla syrup over the top and pop into the pre-heated oven for 20 minutes or until the peaches are soft and tender.
  5. Serve warm with the syrup and pistachio nuts poured over the top as well as a healthy dollop of Greek Yoghurt.

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