Grilled Peach Parfaits

Serves 4 · 15 min prep · 10 min cook

Estimate for one serving

• 385 cal
• 18g protein
• 48g carbs
• 14g fat
• 6g fiber

Every recipe here is free to read.

Ingredients

• 4 large ripe peaches
• 3 cups plain Greek yogurt
• 1 1/2 cups granola
• 3 tbsp honey
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 2 tbsp fresh mint leaves
• 1/3 cup toasted pecans
• 1 tbsp lemon juice
• 1 tsp neutral oil for grill
• 1 pinch pinch kosher salt

Instructions

1. 1Preheat a grill or grill pan to medium-high heat, about 400°F. Halve the peaches, remove pits, and lightly brush the cut sides with a thin film of oil so they release cleanly.
2. 2Place peaches cut-side down on the hot grates. Grill without moving until deep grill marks form and the fruit softens slightly, 3 to 4 minutes. Flip and warm the skin side another 1 to 2 minutes. Transfer to a plate to cool until just warm or room temperature.
3. 3While peaches rest, stir Greek yogurt with vanilla, half the honey, cinnamon, and a tiny pinch of salt until smooth and lightly sweetened. Taste and adjust sweetness if needed.
4. 4Slice the grilled peaches into wedges, discarding any overly charred bits. Toss gently with lemon juice and the remaining honey so they glisten and stay bright.
5. 5Toast the pecans in a dry skillet over medium heat until fragrant, 3 to 4 minutes, then roughly chop. Tear or chiffonade the mint.
6. 6Set out four clear glasses or small jars for a shareable brunch look. Spoon a layer of the vanilla yogurt into each glass, followed by a layer of granola, then a layer of grilled peach wedges.
7. 7Repeat the layers once more, finishing with peaches on top so the grill marks show. Sprinkle toasted pecans and mint over each parfait.
8. 8For make-ahead hosting, grill and slice the peaches up to a day ahead and chill; assemble parfaits just before guests arrive so the granola stays crunchy. Serve immediately with long spoons on a porch or brunch board.