Grilled Peaches with Greek Yogurt, Cinnamon and Agave Nectar.

Next time you're grilling please give these a go.  They're wonderfully delicious and you don't have to heat up your kitchen as you just pop them on the grill for a couple of minutes.  You can feel virtuous too as they're a healthful treat.  Peaches seem to be especially good this year, our local farmer's market  is positively bursting with the most flavorful peaches.  It's good to use just ripe ones for this recipe.  Too mushy and they fall apart, too hard and they're still crunchy.  If you can't track down agave nectar, use maple syrup or honey.



For the peaches;

4 ripe peaches, halved and stoned.
1 tablespoon of canola oil

For the topping;

1/2 cup of Greek vanilla (or plain) yogurt.
A good squeeze (depending on your sweet tooth) of agave nectar
1 teaspoon of ground cinnamon
1/2 teaspoon of vanilla extract

Halve and stone the peaches.

Rub all over with the canola oil.

Mix the topping ingredients together, add the agave nectar to taste. Set aside in the fridge while grilling the peaches.

Place the peaches on the hot grill for approx 3-4 minutes per side, depending on the ripeness of the peach.

Remove from the grill, fill the cavity with the topping and squeeze a little extra agave nectar over the top.

Serve while the peach is warm and the topping just beginning to melt.