Roasted Peaches with Vanilla Bean Yogurt

Here's my new favorite dessert.  I literally lick the bowl when I'm done eating the peaches.  I want to get every last bit of vanilla infused creamy goodness and caramelized peach syrup.

Don't get me wrong.  I love peach pies and cobblers and crumbles.  I've made peach cake and peach shortbread already this year.  But this dessert is so easy.  And it just shouts SUMMER!  You can easily break it down into a one-person dessert too.  That's what I've been doing with my husband in Bahrain.  Then every night, when I've finally wrestled the boys into their beds, I flick on the oven and get ready for delight.

Don't miss trying this recipe while peaches are still perfectly in season.

Roasted Peaches with Vanilla Bean Yogurt
Inspired by Cooking Light


Note: To make this dessert for only one person, go ahead and make the full amount of yogurt.  Roast only one peach, though, with 1 tablespoon brown sugar, pinch of salt, and a splash of vanilla.  Dollop with some of the yogurt.  The remaining yogurt can be used for something else - breakfast granola, a quick snack - or for another roasted peach the next night.


For the Vanilla Bean Yogurt:
1 (2-inch) piece of vanilla bean split lengthwise
1 cup plain low-fat Greek yogurt
2 tablespoons dark brown sugar
pinch of salt


For the Roasted Peaches:
4 ripe peaches, halved and pitted
4 tablespoons dark brown sugar
1/2 teaspoon vanilla extract
1/8 teaspoon course salt


1.  Scrape seeds from the vanilla bean into a medium bowl.  Combine seeds, bean, yogurt, sugar, and salt.  Stir.  Refrigerate at least one hour.  Discard vanilla bean when ready to serve.
2.  Preheat oven to 400 degrees.
3.  In a small bowl combine brown sugar, vanilla extract, and salt.
4.  Place cut peaches either in individual baking dishes or altogether in a larger 8x8 pan.  Divide the sugar mixture among the peach halves and gently spread it on the cut side.
5.  Bake peaches for 20 minutes at 400 degrees.  Serve with yogurt and caramelized juices.