Keen on Peaches

Walking with my fingers wrapped around a warm cup of coffee, snacking on a perfectly rich scone from Arizmendi, sampling nibbles of fruits, cheeses and oils from the various purveyors… ahhh, I love the farmer’s market.  It’s easily my favorite weekend activity, and usually a priority on Sunday mornings.  I love perusing the fresh fare from different local farms.  I even love going just to look. But most importantly, I go to the farmer’s market to be inspired.

 The other morning my friend Kelsey and I went to our local farmer’s market to pick up food for the week.  Upon tasting a perfectly ripe peach, we had the "ah-ha!" moment I was waiting for.  I thought that peaches for breakfast on a warm summer morning sounded ideal.  I ran the idea by Kelsey, she mentioned her granola... and the rest was history.  Beginning our day with this was so fantastic, I thought it necessary to share it with you all.

It's obviously the warm weather, but when it's summer time I find any excuse to use the grill.  Move over meat...  why not grill peaches?  As used in this recipe, they are wonderful for breakfast, but they also stand out on fresh summer salads or for dessert with a plate of artisan cheeses; these stone fruit add depth to any dish. 

I like to use Greek yogurt for its rich texture. I think it stands up better to the warm fruit than other types. I found that when using regular yogurt, it becomes soupy when poured over the peaches.

After compiling the fruit, granola and yogurt, there will be extra granola, which is one of the best parts! Save the leftovers for breakfast or as a snack during the week. I love this granola because it is relatively light—there are only 2 tablespoons of oil. Although it has cranberries and cranberry juice, it does not overpower it in flavor. You can absolutely use golden raisins, cherries or another dried fruit in place of the cranberries. Also, the color and flavor in this granola makes it a great, festive treat around the holidays.

Happy Eating,

Lindsay

Grilled Peaches with Honeyed Yogurt and Granola

2 ripe white or yellow peaches

Nonstick cooking spray

1 heaping cup of plain Greek yogurt

1-2 teaspoons honey

2 handfuls of Kelsey’s Granola (recipe follows)

Begin by making sure the grill is clean. Spray the grill with nonstick spray and prepare the barbeque to medium-high heat. Meanwhile, cut each peach in half, remove the pits and set aside.*  

In a small bowl combine yogurt and honey to taste; mix well.

Place the peaches on the grill cut side down. Cook until grill marks show and fruit is heated through, about 5 minutes.

Place two peach halves on each plate. Divide the yogurt mixture between the peaches, spooning it in the well of the peaches and letting it flow over the sides. Sprinkle a handful of granola over the yogurt on each plate. Serve immediately.

*If the pits are too difficult to remove, leave them in the peaches. They will come loose as the heat on the grill. Remove after cooked.

Kelsey’s Granola

Ingredients

Nonstick vegetable oil spray

2 cups old-fashioned oats

1/3 cup slivered almonds

1/3 cup sweetened flaked coconut

1/3 cup pecan halves

1/3 cup frozen concentrated cranberry juice cocktail, thawed

1/3 cup (packed) golden brown sugar

2 tablespoons vegetable oil

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1 cup dried sweetened cranberries

Preheat oven to 325°F. Spray a heavy large rimmed baking sheet with nonstick spray. Combine oats, almonds, coconut, and pecans in a large bowl. Combine cranberry juice concentrate, brown sugar, oil, cinnamon, and allspice in medium saucepan over medium-high heat. Bring to boil, whisking until sugar dissolves. Pour hot syrup over oat mixture; stir to coat evenly.

Spread mixture out on prepared sheet. Bake until golden brown at edges, about 20 minutes. Remove baking sheet from oven. Add cranberries to the oats in the pan; using metal spatula, stir to blend. Return to over, and bake until granola is golden and beginning to dry, stirring occasionally, about 12 minutes longer. Let granola cool completely on baking sheet. Store airtight at room temperature for up to 1 week.