Tell me if I’m wrong, but more words aren’t necessary. Fresh summer peach. Kahlua. Dunk, roast. Stir a little more into plain yogurt. Fresh vanilla bean. Drizzle. Sweet. Savoring. Kahlua-Glazed Peaches & Vanilla-Kahlua Yogurt for Two. Only Larry and me here, today that’s all that counts.
Kahlua-Glazed Peaches & Vanilla-Kahlua Yogurt for Two
- 1 vanilla bean (2 inches) split lengthwise
- 2/3 cup plain Greek yogurt
- 1 tablespoon dark brown sugar
- 3 tablespoons Kahlua, divided
- 1 large, firm freestone peach, halved and pitted
Open the vanilla bean; scrape the seeds into a small bowl. Stir in yogurt, brown sugar, vanilla bean and 1 tablespoon Kahlua. Refrigerate.
Preheat oven to 350 degrees F. Pour 2 tablespoons Kahlua into a small bowl, add one peach half at a time, and stir gently until coated. Place peach halves cut-side down on a parchment lined baking sheet.
Bake peaches for 10 minutes, turn over and drizzle with any Kahlua left in the bowl. Bake another 10 to 15 minutes or until just tender. Remove from oven and allow to cool to room temperature.
Before serving, remove vanilla bean from yogurt. Drizzle half the yogurt over each roasted peach half. Makes two servings.