Featured Recipe from Elizabeth Falkner: Grilled Peaches and Apricots with Yogurt, Honey, and Pistachios
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
- 2 peaches, halved and pitted
- 2 apricots, halved and pitted
- 1 tablespoon olive oil
- 1 to 2 tablespoons honey
- 4 ounces plain whole-milk, low-fat, or nonfat Greek yogurt
- 1/4 teaspoon orange blossom water
- 1/4 cup shelled pistachios, coarsely chopped, for garnish
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.
–Library Journal 6/15/12
“Elizabeth is one of the most creative chefs I know. She always has a great idea ready to go.”
–Nancy Oakes, chef and author of Boulevard: The Cookbook