If you have the willpower, keep this recipe in the files until July and
August, when peaches are most delicious. Then, as
the fruit hangs on the trees
soaking up sunshine during summer's hottest days, all the magic happens.
Crisp flesh softens,
and sugar levels rise to balance
the tart acidity. No question: Peak peach time is worth the wait. Creamy
yogurt is brought
to another level when scooped
over these peaches.
Ingredients:
- 1 (2-inch) piece vanilla bean, split lengthwise
- 1 cup plain 2% reduced-fat Greek yogurt $
- 5 1/2 tablespoons dark brown sugar, divided $
- 1/8 teaspoon fine sea salt, divided
- 3 tablespoons bourbon $
- 1/2 teaspoon vanilla extract
- 4 firm, ripe peaches, halved and pitted
Preparation
- 1. Scrape seeds from vanilla bean into a medium bowl. Combine seeds, bean, yogurt, 1 1/2 tablespoons sugar, and a dash of salt. Let stand for 1 hour; discard bean.
- 2. Preheat oven to 350°.
- 3. Combine remaining 1/4 cup sugar, remaining dash of salt, bourbon, and vanilla extract in a large bowl, stirring with a whisk. Add peaches; toss gently. Arrange peaches, cut side down, on a parchment-lined baking sheet. Reserve sugar mixture. Bake peaches at 350° for 10 minutes. Turn peach halves over; drizzle cavities with reserved sugar mixture. Bake an additional 10 minutes or until just tender. Serve with yogurt and juices.