Grilled Peach Parfaits

Serves 4 · 15 min prep · 10 min cook

Ingredients

• 4 large ripe freestone peaches
• 1 tbsp neutral oil or melted butter
• 3 tbsp honey
• 1/2 tsp ground cinnamon
• 3 cups vanilla Greek yogurt
• 1 1/2 cups granola clusters
• 1/2 cup chopped toasted pecans
• 1 cup fresh blueberries
• 1 tsp lemon zest
• 1 pinch pinch of kosher salt
• for garnish fresh mint leaves

Instructions

1. 1Preheat the grill to medium, about 350–375°F, and clean the grates well so fruit will not stick. Halve the peaches, remove the pits, and lightly brush the cut sides with oil or melted butter.
2. 2Stir together honey, cinnamon, and salt in a small bowl. Place peaches cut-side down on the grill. Cook without moving until deep grill marks form and the flesh softens slightly, about 3 to 4 minutes.
3. 3Flip the peaches skin-side down and brush the cut faces with most of the honey-cinnamon mixture. Close the lid and cook 2 to 3 minutes more until juicy and fragrant but still holding shape. Transfer to a plate to cool for 10 minutes.
4. 4Dice the grilled peaches into bite-size chunks, reserving any juices that collect on the plate. Fold the lemon zest into the Greek yogurt so it tastes bright and fresh.
5. 5Set out four clear glasses or small mason jars for a shareable brunch look. Spoon a layer of yogurt into the bottom of each glass.
6. 6Add a layer of granola clusters, then a generous spoonful of grilled peaches and a few blueberries. Drizzle any reserved peach juices and a little remaining honey mixture over the fruit.
7. 7Repeat the layers once more, finishing with yogurt, a final scatter of peaches and blueberries, and the toasted pecans for crunch.
8. 8Chill assembled parfaits up to 2 hours ahead if needed, adding the top granola and pecans just before serving so they stay crisp. Garnish with mint leaves and serve cold with iced coffee or a brunch pitcher.