It’s peach season!

Today’s recipe comes from my good friend Elbows. She originally got it here but made a few changes. She says:

This is an incredible, relatively healthy dessert!  If you like the taste of fresh mint, I suggest chopping some finely and adding it to the yogurt.

• 1/2 cup balsamic vinegar
• 2 tablespoons sugar
• ¼ teaspoon salt
• ½ teaspoon pepper
• 4  ripe red-skinned peaches, cut in half (try cutting and twisting the halves)
• 1 cup Greek yogurt (I used 0% fat and it was creamy enough)
• 2 tablespoons pure honey
• 1/4 cup shelled pistachios, toasted and coarsely chopped
• Mint sprigs, for garnish

Directions

1. Prepare outdoor grill for direct grilling on medium.
2. Combine together vinegar, sugar, 1/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Pour into sauce pan.  Heat to boiling on medium-high; reduce heat to medium and simmer 5 minutes or until reduced by half. Liquid will bubble.  Continue stirring to avoid burning.  Remove from heat and add peaches, stirring to coat.
3. Place peaches on hot grill, cut sides down, reserving vinegar mixture. Grill for 3 to 4 minutes, then brush peaches with remaining vinegar mixture. Turn heat to low and close barbeque lid.  Continue cooking for 4 to 6 additional minutes or until peaches are lightly charred and a little soft.
4. Divide peaches among 4 shallow bowls and top with yogurt. Sprinkle with pistachios and drizzle with honey. Garnish with mint.

**Do you know a fantastic recipe for peaches? Do you have any suggestions for what I could do with all the basil taking over my balcony? Don’t be shy – send your recipes in to What’s Cookin’, iRunNation? E-mail us at webeditor@irun.ca or follow the links from the main page.**