Grilled peaches dessert

This simple grilled peaches dessert is not only quick to make, but also very versatile. Its basic ingredients are, of course, peaches, but the rest depends only on your imagination.
Grilled fruit can play the main role on a plate but also be a great addition to salads and meat substitutes. High temperature makes them even sweeter and nicely caramelized.

Which fruit is best for a barbecue?

There are quite a few fruits that taste great grilled. These include: watermelons, melons, bananas, pineapples, peaches, nectarines, apricots, plums, pears, apples, figs, persimmons and avocados.
You can put the fruit on the grill immediately after cutting it, or marinate it in lemon, lime or orange juice, sprinkle it with sugar, drizzle with olive oil, maple syrup, vinegar, sprinkle with a little chili …

simple grilled peaches dessert

What will be needed to make this dessert?

The basic ingredients of this recipe are, of course, peaches, the rest will depend on what you have on hand. So use any plant-based yogurt and your favorite vegan biscuits.
The nutritional value will vary depending on the additives you use, so please check the info on the packaging.
Instead of peaches, nectarines and apricots will also work great in this recipe.

grilled peaches

Grilled peaches dessert

Servings 4 servings
Prep Time 15 mins
Total Time 15 mins

Equipment

  • barbecue or a grill pan

Ingredients

  • 4 peaches
  • 1 tbsp olive oil
  • plant-based yogurt sweetened, such as vanilla
  • vegan biscuits crumbled

Instructions

  • Wash the fruit thoroughly, cut it in half and remove the stones.
  • Brush lightly with olive oil and grill on both sides until soft and hot.
  • Place peaches on a plate, add yogurt, sprinkle with crumbled biscuits and garnish with a few basil leaves [ mint and thyme are great too ].
Course: Dessert
Keyword: gluten free option, peaches

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
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Cooked with by Magdalena Wrona.
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