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If you are grilling outdoors in the summer, leave the grill on for this quick dessert, which is inspred by Turkish-Mediterranean cuisine and very refreshing. This is just perfect when I really want something to end a meal but don’t want it too sweet. To cook on the stove, sear the peaches and apricots in a hot cast-iron skillet.
Serves 2 to 4
Preheat a grill to high or heat a cast-iron grill pan over high heat on the stove.
Toss the peach and apricot halves with the olive oil, being sure to coat all sides. Set the fruit halves, cut side down, on the hot grill or pan. Grill until grill marks appear, 2 to 3 minutes. Remove from the heat and drizzle with the honey. Combine the yogurt and orange blossom water in a small bowl.
To serve, divide the yogurt mixture between bowls. Put the peach and apricot halves on top of the yogurt. Garnish with the chopped pistachios and serve.
This just arrived yesterday.... will be cooking from the book this weekend. Falkner...keep going for the Iron Chef .... you deserve it!!!Published on February 13, 2013 by The Professor
After reading some reviews and previews, I decided to buy this book. The recipes are good but nothing really unusual though some of them are good and inspiring. Read morePublished on November 23, 2012 by agoodbook