Prep and cook time 20 min
As much as I love profiteroles, Sachertorte, and the occasional Paris-Brest pastry, I don’t really enjoy ending a meal with all these calories. What I look for in a dessert is a fresh, cleansing ending, especially in summer.
You will find a selection of ideas in the dessert section of my website and one of the classic summer desserts is a feta cheese and watermelon salad. The salty creaminess of the feta counterpoints the sweetness of a chilled sweet watermelon like nothing else does.
But there is more! I have tried a variety of feta/ fruit combination but one that stands out is this one that uses ripe grilled peaches and a mix of yoghurt and feta.
Grilling the peaches gives them a richer and more intense flavor and when blended, the yoghurt and feta tastes like a Middle Eastern version of a fluffy Mascarpone.
A drizzle of honey and a basil garnish complete this light and healthy dessert.
Grilled Peaches and Feta Dessert
by
Derek Farwagi
Equipment
- Outdoor grill or indoor grill pan
Ingredients
- 2 Ripe peaches
- 1 tsp brown sugar
- 2 tbsp Crumbled feta cheese (Preferably Dodonis brand)
- 2 tbsp Plain yoghurt (not Greek yoghurt which is too thick).
- 2 tsp Julienned basil leaves
- 2 tsp Honey, divided beteeen feta paste a little more to drizzle before serving
Instructions
- Preheat grill to medium heat.
- Wash and dry your peaches and then slice them in half and remove the pit
- Sprinkle the cut sides of each peach half with brown sugar.
- Grill, cut side down on medium high heat for just over a minutes. Carefully lift one of the halves with a spatula to see if you have nice crystallized grill marks. Your peaches are done.Set aside.
- The best way to blend the feta and the yoghurt is a quick pulse in a blender. The quantities here are too small to use a full size blender but if you have a small one, use that.Alternatively, add a teaspoon of water to the two tablespoons of crumbled feta and with a fork mash that into as smooth a paste as you can. Then mix in the yoghurt and half teaspoon of honey. Set aside.
- Transfer your grilled peach halves to a serving platter, cut side up.
- Fill the cavity of each peach half (where the pit used to be) and sourounding area with the feta mixture.
- Garnish with a drizzle of honey and julienned basil.
- Serve cool but not cold - about 10-15 minutes in the fridge.
Nutrition
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