Grilled Peach Melba with Vanilla Bean Frozen Yogurt Recipe

These steps were written by AI. The original source published this recipe's ingredients without a method, so we reconstructed one from them. The ingredients and quantities are the publisher's; the instructions are ours, and haven't been cooked from. Use your judgement on timings.

1. 01

   Make Vanilla Frozen Yogurt

   Split the 1 vanilla bean lengthwise and scrape out the tiny, dark seeds. In a bowl, combine the 3 cups Greek yogurt, 1/4 cup honey, and the vanilla bean seeds. Stir everything together until well combined, then transfer to the freezer to chill. You're aiming for a soft-serve consistency, so it won't be rock-hard.

   5 min
2. 02

   Prepare Raspberry Sauce

   In a small bowl, combine the 1 1/2 cups raspberries and 2 tsp raspberry fruit spread. Mash the raspberries gently with a fork if you like a chunky sauce, or give them a quick pulse in a blender for something smoother. Set this aside.

   5 min
3. 03

   Grill Peaches

   Preheat a grill or grill pan to medium-high heat. Halve and pit the 2 large peaches. Brush the cut sides and skin with 4 servings coconut oil, then drizzle with 2 tablespoons honey.

   Place the peaches cut-side down on the hot grill and cook for 4-6 minutes, until you see distinct grill marks and the fruit starts to soften. Flip them over and cook for another 3-5 minutes, until they're tender all the way through.

   12 min
4. 04

   Assemble and Serve

   Divide the warm grilled peaches among four serving plates. Top each peach half with a generous scoop of the chilled vanilla bean frozen yogurt. Finish with a drizzle of the raspberry sauce over the peaches and yogurt, then serve immediately.

   3 min