Elizabeth Falkner—owner of San Francisco's Citizen Cake and author of Cooking Off the Clock—adds depth to summer's bounty of stone fruit by blistering it briefly on the grill and balancing its sweetness with tart yogurt and crunchy pistachios. Peachy!
4 peaches, halved and pitted
1 Tbsp. extra-virgin olive oil
8 ounces Greek yogurt
1/4 cup honey
1/2 cup shelled salted pistachios, chopped
Total Time: 10 minutes
Preheat grill to medium-high heat. Brush cut side of peaches with olive oil and grill cut side down until marks
appear, to 3 minutes. Gently remove from grill and set aside.
To serve, divide yogurt among four bowls, top with peaches, and drizzle with honey. Scatter pistachios over the top.