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Bourbon-Glazed Peaches With Yogurt

Photo: John Autry; Styling: Cindy Barr
Hands-on time 10 mins
Total time 30 mins
Yield 4 servings (serving size: 2 peach halves and about 1/4 cup yogurt)

Ingredients

  • 1 (2-inch) piece vanilla bean, split lengthwise
  • 1 cup plain 2% reduced-fat Greek yogurt
  • 5 1/2 tablespoons dark brown sugar, divided
  • 1/8 teaspoon fine sea salt, divided
  • 3 tablespoons bourbon
  • 1/2 teaspoon vanilla extract
  • 4 firm, ripe peaches, halved and pitted

Nutrition Information

  • calories 201
  • fat 1.8 g
  • satfat 1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 6.7 g
  • carbohydrate 36.4 g
  • fiber 2 g
  • cholesterol 3 mg
  • iron 0.5 mg
  • sodium 87 mg
  • calcium 76 mg

How to Make It

  1. Scrape seeds from vanilla bean into a medium bowl. Combine seeds, bean, yogurt, 1 1/2 tablespoons sugar, and a dash of salt. Let stand for 1 hour; discard bean.

  2. Preheat oven to 350°.

  3. Combine remaining 1/4 cup sugar, remaining dash of salt, bourbon, and vanilla extract in a large bowl, stirring with a whisk. Add peaches; toss gently. Arrange peaches, cut side down, on a parchment-lined baking sheet. Reserve sugar mixture. Bake peaches at 350° for 10 minutes. Turn peach halves over; drizzle cavities with reserved sugar mixture. Bake an additional 10 minutes or until just tender. Serve with yogurt and juices.

Rouge Tomate