Bourbon-Glazed Peaches With Yogurt

Photo: John Autry; Styling: Cindy Barr

Yield: 4 servings (serving size: 2 peach halves and about 1/4 cup yogurt)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 10 Minutes
Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 201
  • Fat: 1.8g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 6.7g
  • Carbohydrate: 36.4g
  • Fiber: 2g
  • Cholesterol: 3mg
  • Iron: 0.5mg
  • Sodium: 87mg
  • Calcium: 76mg

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

Preparation

  1. 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. 2. Preheat oven to 350°.
  3. 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.
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