Sweet and juicy Grilled Peaches and Yogurt Cream with specks of vanilla bean seeds scattered in the yogurt and whipped cream.
We are still firing up the grill, and hope to get another couple months of outdoor cooking. We usually save the grill for burgers, tri-tip and chicken, but I thought it would be fun to try grilling dessert!
In our local paper there was an article about grilling fruits; pineapple, nectarines, mangoes, and since we are right smack in the middle of the most fabulous peach season, it seemed like a perfect fruit to experiment with.
I’m usually not the griller around here. My husband has happily held the Grill Guru title for all our married years, but I took over the duties for this dessert.
Although, now that I think about it, he might as well have taken over because I sure did ask a lot of questions! haha – How do I turn the gas on? Which way do the knobs turn? Do I leave the cover open or should I close it? Aye!
I made sure that I really took the time to throughly clean the grill from all the drippings of the meat fat from previous meals. I didn’t want any meat flavorings to ruin the fresh peaches, and once it was clean I lightly sprayed the grates with cooking spray so that the peaches would come off easily.
I picked peaches that were still firm to the touch and it only took about 4 minutes to cook on the grill. They were soft enough to easily cut into them using just a fork.
The rich whipped yogurt cream with the grilled peaches are a refreshing way to end an evening meal.
We sipped bourbon with our peaches adding a little flare to this deliciously festive dessert.
Grilled Peaches and Cream
- 1 cup heavy cream
- 1 cup plan Greek yogurt (0% fat)
- 1 2 inch piece vanilla bean, split lengthwise
- 4 tablespoons sugar (granulated, brown or organic coconut palm), divided
- 4 peaches, halved and pitted
- 1 pint blackberries (optional) for garnish and extra fruit
- mint leaves for garnish
- Heat grill to medium.
- Scrape the seeds from the vanilla bean into a medium bowl. Combine seeds, yogurt, bean, and 2 tablespoons sugar. Let flavors blend for 1 hour. Discard bean.
- In a large bowl, use an electric mixer to whip the cream and 2 tablespoons of the sugar until it holds medium peaks (2 to 4 minutes). Gently fold in the yogurt and set aside.
- Grease the grill grates and grill the peaches cut side down for 3-4 minutes or until tender.
- Top each peach with a a couple of spoonfuls of the yogurt cream. Garnish with blackberry and mint. Serve with remaining berries on the side.