Honey-Roasted Peaches with Pistachio Yogurt

• 4 large peach (ripe but still firm)
• 3 tbsp raw honey (2 tbsp for the peaches, 1 tbsp for the yogurt)
• 1 tbsp butter (cut into 8 small pieces; or coconut oil)
• 1/2 tsp cinnamon
• 1 cup plain Greek yogurt
• 1 tsp vanilla extract
• 1/4 cup, chopped pistachios (unsalted)

Instructions

1. Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
2. Halve the peaches along the seam, twist the halves apart, and remove the pits.
3. Set the halves cut-side up on the baking sheet.
4. Stir 2 tbsp of the honey with the cinnamon, spoon it over the cut sides, and dot each half with a piece of butter.
5. Roast 18 to 22 minutes, until the peaches are soft when poked at the edge and the juices bubble in the hollows.
6. While they roast, stir the yogurt with the remaining 1 tbsp honey and the vanilla.
7. Spoon the yogurt into 4 shallow bowls, set 2 peach halves in each, spoon the pan juices over the top, and scatter with the pistachios.

Tips

• Peaches that give slightly at the seam are ideal. Rock-hard ones need 10 minutes longer and a little more honey, and very soft ones turn mushy, so check them early.
• To grill instead, brush the cut sides with a little olive oil and place them cut-side down over medium heat for 4 to 6 minutes, until grill-marked. Flip, drizzle with the honey, and cook 3 to 4 minutes more.
• Nectarines, apricots, plums and even halved figs all roast well. Out of season, use frozen peach slices on the sheet and roast about 25 minutes.
• Leftover peaches and juices are lovely spooned over oatmeal or yogurt the next morning.
• Honey should not be given to infants under 12 months old.

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