I have this great memory from a Sunday in summer after a night out with my girls. We woke up in the morning and wanted to go for an exercise walk through town. We stumbled upon a farmers market at the high point of peach season.As we walked into the square the sweet aroma of my favorite stone fruit met my nose and I knew that we needed to try one. I had about $3 in cash and had just enough to buy us each a peach. We sat outside eating and laughing at the ridiculous image of 3 women having peach juice running down our chins and all over our clothes. This is summer.
Afterwards, all 3 of us loving our food, changed our exercise walk into a morning sampling artisanal ice cream & chocolates. Not a bad day, eh?
When I moved to California I had an outdoor space for the first time and a grill! WooHoo! And since I don’t think there’s nothing we haven’t grilled. Leeks, pineapple, avocado, and stone fruit.
Summer peaches caramelize as they are grilled and draw out the complexity of flavors in this simple prepare ahead breakfast or healthy dessert.
Tip: The peaches can be prepared the night before on an already heated grill from your summer evening BBQ.
Grilled cinnamon peach, pecan + honey breakfast parfait
4 medium to large peaches
4 cups plain Greek yogurt (or I prefer Kite Hill for dairy-free)
4 oz. pecans, roughly chopped and toasted (see instructions below)
2 tbsp. honey + extra for drizzle
1 tsp.cinnamon + extra for garnish
Cut peaches in half and remove pits. With the grill or grill pan set to medium heat, place peaches cut side face down and grill for 5-6 minutes, with lid closed. Flip the peaches over and grill on bottom side for another 2 minutes.
Cut peaches into chunks and add to a bowl with honey and cinnamon. Layer parfait jars or glasses with 1/2 cup of yogurt, grilled peaches, chopped pecans and repeat. Top off each parfait with a drizzle of honey and a sprinkle of cinnamon.
Toasted pecans (optional): Place chopped pecans on a baking sheet and bake at 325˚F for 10-12 minutes.