Brown-Butter Skillet Peaches with Greek Yogurt & Basil Honey

Serves 4 · 10 min prep · 10 min cook

Ingredients

• 4 ripe peaches
• 3 Tbsp unsalted butter
• 3 cups plain whole-milk Greek yogurt
• 3 Tbsp honey
• 1/4 cup fresh basil leaves
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/8 tsp kosher salt
• 1/3 cup toasted sliced almonds
• 1 tsp lemon zest

Instructions

1. 1Halve the peaches, remove the pits, and cut each half into thick wedges. Leave the skin on for color and texture.
2. 2Place a 10-inch skillet over medium heat and add the butter. Cook, swirling often, until the butter foams, turns golden, and smells nutty with brown flecks on the bottom, about 3 to 4 minutes.
3. 3Add the peach wedges in a single layer. Sprinkle with cinnamon and the tiny pinch of salt. Cook without moving for 2 minutes so the cut sides caramelize.
4. 4Gently flip the peaches and continue cooking until they soften and release juices that mingle with the brown butter, another 2 to 3 minutes. The peaches should look glossy and slightly collapsed but still hold their shape.
5. 5Remove the skillet from heat. Stir the vanilla into the pan juices. Tear most of the basil and fold it through the warm peaches so it wilts slightly.
6. 6In a small bowl, stir the honey with the lemon zest and a few torn basil leaves to make a quick basil honey.
7. 7Spoon the Greek yogurt into four bowls. Nestle the warm brown-butter peaches on top and drizzle every bit of the skillet juices over the yogurt.
8. 8Finish with a generous drizzle of basil honey and a scatter of toasted almonds. Serve right away while the peaches are still warm against the cool yogurt.