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)

How to Make It

Step 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.

Step 2

Preheat oven to 350°.

Step 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

Ratings & Reviews

carolfitz's Review

nestorpa
September 09, 2013
Super-easy. Made local peaches to recipe and served at room temp and subbed yogurt with ¼c Trader Joe's French Vanilla ice cream and light sprinkle of cinnamon. Very nice.

kimsiler52's Review

Teagal
July 17, 2012
Made this dish for guests, everyone was making "yummy" noises" and wanted to lick their plates!

Bertini's Review

kimsiler52
November 12, 2011
Delicious and easy to make. Will definitely make it again and will also serve it to friends.

nestorpa's Review

Skippytracer
August 24, 2011
This was a hit...made it twice! Had to cook it slightly longer in the over to make the peaches the right tenderness.

TheMomChef's Review

carolfitz
August 12, 2011
This was absolutely fantastic. Even our five year-old thought it was great. We made it exactly as the recipe said to and it was delicious. For twenty minutes of cooking, it's worth heating up the oven!

Teagal's Review

Bertini
August 04, 2011
I made exactly as written with one exception. I cooked mine in a skillet on the stove because it was too hot to heat the oven. We thought they were good, but not exceptional. Probably would not make again. I liked the vanilla yogurt. I might make that again.

Skippytracer's Review

TheMomChef
August 20, 2011
N/A