If you’ve still got the BBQ going, making the most of the remaining sun, try grilling some peaches or nectarines on it for a simple but tasty dessert.
The mascarpone yoghurt combo is quite delicious if I do say so myself, but if you want a vegan option, coconut yoghurt or whipped coconut cream sweetened with date/ maple/ coconut sugar would make a nice dairy free addition.
Grilled peaches with mascarpone yoghurt, honey and almonds
For the mascarpone yoghurt
250g Greek yoghurt
6 tbsp runny honey
2 tsp vanilla essence
Pinch of salt
For the peaches/ nectarines
1 peach/ nectarine per person, halved and stone removed
Melted butter or mild olive oil, for brushing
A large handful of sliced almonds
Runny honey, for drizzling
Whisk together all of the ingredients for the mascarpone yoghurt and store in the fridge until ready to use.
Cut each peach/ nectarine in half and remove the stone. Brush both sides with melted butter or mild olive oil and grill until soft.
Toast the almonds in a dry pan until lightly golden and fragrant.
Serve the fruit at room temperature with the mascarpone yoghurt, a drizzle of honey and a sprinkle of toasted almonds.