I love cooked peaches, as in this Italian dessert, but it’s getting increasingly hard to find sweet-tasting ripe peaches, with most having a cardboardy texture; the same goes for nectarines and apricots. At least when you cook these fruit, you intensify the natural sweetness they do have.
- Spray sunflower oil
- 4 ripe peaches, halved and pitted
- 1/2 cup fresh orange juice
- 1 tablespoon honey
- 1/2 cup non-fat natural yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon sugar
- 1/3 cup chopped pistachios, to garnish
- Preheat the oven to 400 F. Spray oil in the bottom of a ridged grill pan or frying pan, heat, then add the peaches cut-side down and cook for 5 minutes over high heat. If using a griddle pan, turn the peaches sideways by 45 degrees halfway through cooking to create patchwork markings.
- Set the peach halves cut-side up in a roasting pan, pour the orange juice around them, then drizzle the cut surfaces with the honey. Roast for 10 to 15 minutes, depending on the ripeness you want the peaches soft but not collapsed.
- Meanwhile, combine the yogurt with the vanilla and sugar. Place the peach halves into individual warmed bowls cut-side up, spoon on a dollop of yogurt, and scatter with the pistachios.
Energy 147 cals, protein 5.8g, fat 5.7g saturated fat 0.7g, carbohydrate 19.5g, total sugars 19g. Fiber 1.7g, salt 0.1g, sodium 38mg.
– from the cookbook, “The Essential Diabetes Cookbook, Good Healthy Eating from Around the World,” by Antony Worrall Thompson, with Louise Blair BSc.