Rating: 4.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 5
Jeremy Bearman
Recipe by Cooking Light August 2011

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
10 mins
total:
30 mins
Yield:
4 servings (serving size: 2 peach halves and about 1/4 cup yogurt)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 350°.

  • 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.

Source

Rouge Tomate

Nutrition Facts

201 calories; fat 1.8g; saturated fat 1g; mono fat 0g; poly fat 0g; protein 6.7g; carbohydrates 36.4g; fiber 2g; cholesterol 3mg; iron 0.5mg; sodium 87mg; calcium 76mg.
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