Ripe peaches meet live fire in this simple summer dessert. A few minutes over the embers brings out the fruit's natural sugars, adding caramelisation and a smoky edge that plain peaches can't match. Serve over cool Greek yogurt with granola for crunch and torn mint to finish.
WHAT YOU'LL NEED
- Your Somerset Grill
- Tongs
INGREDIENTS:
4 fresh peaches, halved and pitted
400g high-quality Greek yogurt
120g granola
A small handful of fresh mint leaves, torn
Method
- Light your charcoal or wood 30-45 minutes before you want to cook, and let it burn down to a steady bed of embers.
- Hold your hand 10cm above the embers. You want 3-4 seconds: medium-high heat, ideal for caramelising the peaches without turning them to mush.
- Halve the peaches and remove the stones.
- Place the peach halves cut-side down directly on the grill grate over the embers.
- Grill for 2-3 minutes per side, until you get good caramelisation and slightly charred edges. The peaches should still hold their shape.
- Remove the peaches from the grill and set aside.
- Spread a generous layer of yogurt across the base of a serving platter. This anchors the fruit and stops it sliding around.
- Arrange the grilled peach halves on top, then add another layer of yogurt over the top.
- Scatter over the granola for crunch.
- Finish with torn mint leaves and serve immediately while the peaches are still warm.
Top Tip: Don't grill the peaches too long. You want soft, caramelised flesh, not a puddle. A firm peach that holds its shape on the plate looks and eats far better.
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