Easy and Healthy Summer Dessert: Broiled Peaches and Yogurt

We've been #blessed in Virginia during summer months for the past two or three years. Summer has been super mild, relatively low humidity. You don't feel like you're amphibious nor do you obtain the glorious coiffure of a Southern weather woman. And because of this shift to a mild summer, it is officially acceptable to consume and or make warm desserts. So let's broil some peaches, shall we?

Broiling, grilling or getting some sort of caramelization happening on produce will bring out the natural sweetness of whatever you're cooking. It's a great solution for turning fruit into dessert (for those guests who are...oh I don't know, not dietitians) or for dealing with a piece of fruit that just hasn't fully developed it's ripened potential. While we don't have a grill right now (home renovation focus right now is inside, not on the yard sadly), there's massive potential for a smoky flavor addition.

To really make a well rounded flavor profile for these peaches, they're paired with a bourbon vanilla glaze or sauce. I've talked about how great bourbon and peaches are together before. So in fact, here's a great cocktail to serve with dinner! 

Bourbon Vanilla Broiled Peaches

/// Ingredients ///

• Peaches (pits removed) 
• 1/4 cup butter
• 2/3 cup brown sugar
• 3 T bourbon
• pinch of sea salt
• 1 teaspoon vanilla
• Icelandic or Greek yogurt
• fresh basil

/// Directions /// To broil peaches, slice in half, remove pit and place cut side down on a baking sheet. I strongly recommend using a baking sheet with edges because you'll be adding this glorious bourbon syrup. And there's nothing worse than having to clean your oven after baking. Put the peaches in the oven at 325 F and start making the bourbon mix. Place a small pot on the stove and add butter and brown sugar. Cook over medium heat, stirring until the mix is melted and combined. Add the bourbon and a pinch of salt and cook for an additional five minutes. Turn off the heat and stir in the vanilla. Pull the peaches out of the oven, flip over so they're cut side up and spoon some of the sauce onto each peach. Place back in the oven and cook until the peaches are soft (but hold their shape). Once peaches are done, broil in the oven for about 30 seconds to caramelize tops. Using a paring knife loosen peach skins and remove if desired. They should slip right off and I find that it improves the overall dish texture. But this step is totally skippable. Place in a bowl with yogurt, fresh chopped basil and additional bourbon sauce.