Peaches define the simplicity of summer. Juicy fruit, full of flavor, is made even more delicious with a quick grill, finished with a dollop of yogurt. Topping the warm fruit is a surprising twist: a drizzle of sweet and spicy hot honey finished with a dash of herbaceous lemon flavor.
Manuka honey
This special type of honey comes from New Zealand, where it’s made by bees that gather nectar from the flowers of the Leptospermum scoparium (manuka or tea tree) bush. It contains methylglyoxal (MGO), an antibacterial compound derived from the nectar.
AdvertisementWhen purchasing manuka honey, look for honey labelled UMF TM, which stands for unique manuka factor. This is a rating, developed by manuka honey producers, that indicates the amount of MGO the honey contains.
Although medical evidence is limited, proponents of manuka honey say that its antimicrobial properties make it beneficial for treating wounds or skin conditions like eczema. Manuka honey’s anti-inflammatory properties may help ease pain and inflammation.
Hot honey
Use your remaining hot honey on anything you want to give a sweet and spicy zing. It’s equally delicious drizzled over chicken or pizza—or even oatmeal. Blend a spoonful with hot water and a dash of lemon for a delicious throat soother in the event of a cold.
This collection originally appeared on alive.com as “Grilled Peaches with Rosemary Hot Honey, Yogurt, and Lemon Thyme.”
- 1/2 cup manuka or wildflower honey
- 1 serrano pepper stem removed and sliced crosswise
- 1 tsp dried red pepper flakes
- 1 tsp sherry vinegar
- 1/2 sprig of rosemary
- 3 large peaches
- 1 Tbsp extra-virgin olive oil for brushing
- 6 Tbsp plain Greek yogurt
- 1 tsp fresh lemon thyme or regular thyme
- To small saucepan, add honey, serrano pepper, red pepper flakes, and sherry vinegar. Heat on medium-low heat for about 7 to 10 minutes, or until mixture starts to simmer. Remove from heat, add rosemary sprig, and allow it to infuse with peppers for a further 10 to 15 minutes. Strain through a fine mesh sieve into clean Mason jar, and reserve. Seal jar if making ahead of time.
- Slice peaches in half and remove pits. Heat grill and brush each peach half with olive oil. Place flat side down and grill for 2 minutes, turn each half by 45 degrees and grill for another 2 minutes. Turn peaches over and grill for a further 1 to 2 minutes. Remove to 6 individual plates or large serving platter. Top each half with 1 Tbsp yogurt, and drizzle each with 1 tsp hot honey mixture. Finish with sprinkling of lemon thyme leaves. Reserve any remaining honey for other uses (see tip).
