Honey-Roasted Peaches with Greek Yogurt

Tender peaches, warm honey, and cool, tangy yogurt. A simple late-summer dessert to enjoy alongside the warm spice of Autumn Harvest.

Serves: 4
Prep: 10 minutes
Bake: 20–30 minutes

Ingredients

• 4 ripe but firm peaches, halved and pitted

• 1 tablespoon unsalted butter, melted

• 2 tablespoons honey, plus a little extra for serving

• 1 teaspoon fresh lemon juice

• A small pinch of fine salt

• 1 cup plain Greek yogurt, preferably whole milk

• ¼ cup toasted sliced almonds, optional

Instructions

1. Heat the oven to 400°F. Arrange the peach halves cut-side up in a baking dish just large enough to hold them in one layer.

2. Add the honey. Stir together the melted butter, honey, lemon juice, and salt. Spoon over the peaches, brushing it across the cut surfaces.

3. Roast until tender. Bake for 20–30 minutes, spooning the pan juices over the peaches halfway through. They’re ready when a knife slips easily into the flesh and the edges look lightly golden. Start checking very ripe peaches after 15 minutes.

4. Let them rest. Cool for about 5 minutes so the peaches are warm when served.

5. Spoon and serve. Divide the yogurt among four shallow bowls. Add two peach halves to each, then spoon over the warm pan juices. Finish with toasted almonds, if using, and an extra drizzle of honey to taste.

The Autumn Harvest pairing

The peaches bring juicy sweetness, the yogurt adds tang, and the almonds lend a toasted crunch. Keep the dish free of added cinnamon and clove, and let Autumn Harvest’s warm spice complete the atmosphere.