GBC Summer Menu: Dessert – Grilled Peach with Thyme Yogurt and Walnuts

Summer Menu

 

What would a summer menu be without a proper dessert?! The Grilled Peach with Thyme Yogurt and Walnuts is the perfect end for such a gorgeous meal. This treat is just a bit sweet and, thanks to the delicate acidity of the yogurt, wonderfully light.

 

SUMMER MENU

APERITIF

Rhubarb Gin Tonic

STARTER

Zucchini with melted Lemon-Thyme Butter

MAIN COURSE

Golden Chicken in an Okra Bed

DESSERT

Grilled Peaches with Thyme Yogurt and Walnuts

 

Summer Menu

Summer Menu

 

INGREDIENTS

prep time 30 min – for 4 people

4 peaches

7 oz Greek yogurt

8 thyme sprigs

6 tsp agave syrup or honey

1 lemon

1 oz walnuts

salt

 

PREPARATION

Wash and halve the peaches and remove the pit. Mix 2 teaspoons agave syrup with 2 tablespoons water, spread over the peaches and season with a pinch of salt. Marinate for about 30 minutes.

Remove leaves from 6 sprigs of thyme and chop roughly. Squeeze the lemon and mix the juice with the Greek yogurt in a bowl. Sprinkle with chopped thyme leaves, 4 teaspoons agave syrup, a pinch of salt and stir.

Finely chop walnuts and remove leaves from remaining thyme sprigs. Set both aside.

Place the peaches on the grid with the cut side down and grill for 7 to 8 minutes. In between, turn once.

Remove the peaches from the grill and arrange two halves on a plate. Spread the thyme yoghurt over it and garnish with the walnuts and the remaining thyme.

 

Grilled Peach with Thyme Yogurt and Walnuts

07/06/2018
: for 4 people

By:

Ingredients
  • 4 peaches
  • 7 oz Greek yogurt
  • 8 thyme sprigs
  • 6 tsp agave syrup or honey
  • 1 lemon
  • 1 oz walnuts
  • salt
Directions
  • Step 1 Wash and halve the peaches and remove the pit. Mix 2 teaspoons agave syrup with 2 tablespoons water, spread over the peaches and season with a pinch of salt. Marinate for about 30 minutes.
  • Step 2 Remove leaves from 6 sprigs of thyme and chop roughly. Squeeze the lemon and mix the juice with the Greek yogurt in a bowl. Sprinkle with chopped thyme leaves, 4 teaspoons agave syrup, a pinch of salt and stir.
  • Step 3 Finely chop walnuts and remove leaves from remaining thyme sprigs. Set both aside.
  • Step 4 Place the peaches on the grid with the cut side down and grill for 7 to 8 minutes. In between, turn once.
  • Step 5 Remove the peaches from the grill and arrange two halves on a plate. Spread the thyme yoghurt over it and garnish with the walnuts and the remaining thyme.