Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Grilled Peaches with Greek Yogurt and Hazelnut Praline

By Michael Schwartz From Moveable Feast Season 3, Ep.5
Scott Phillips

Servings: 8

Freestone peaches, those in which the pit releases easily from the flesh, are best for this recipe. Late-ripening peach varieties tend to be freestone.


For the hazelnut praline

  • 1 cup plus 2 Tbs. granulated sugar
  • 1-1/2 cups blanched hazelnuts, toasted

For the grilled peaches

  • Finely grated zest and juice of 1 lemon, divided
  • 1/2 vanilla bean, split lengthwise, seeds scraped out
  • 2 sprigs fresh thyme, leaves only
  • 3 Tbs. olive oil; more for serving
  • 1 tsp. honey; more for serving
  • 1/2 tsp. kosher salt; more for serving
  • 1/4 tsp. freshly ground black pepper
  • 4 ripe freestone peaches, halved and pitted
  • Canola or vegetable oil, as needed
  • 1 cup plain whole milk Greek yogurt, preferably Chobani
  • Flaky sea salt, for serving


Make the praline

  • Generously coat a baking sheet with cooking spray.
  • Attach a candy thermometer to the side of a 3-quart saucepan. Over medium-high heat, boil the sugar with 1/4 cup water until the temperature reaches 248°F (firm ball stage). Add the nuts, remove from the heat, and stir with a wooden spoon until the sugar coats each nut and has a grainy, sandy appearance.
  • Place the pan over medium heat and melt the sugar again, stirring constantly until the nuts are a deep caramel color, 8 to 10 minutes. Pour the nuts onto the prepared baking sheet. Allow the praline to cool, and then break into medium-size pieces.

Make the peaches

  • Prepare a high gas or charcoal fire, or heat a cast-iron skillet on medium-high heat on the stovetop.
  • In a large bowl, combine the lemon zest, vanilla, thyme, olive oil, honey, salt, and pepper. Add the peaches to the marinade and toss until well coated. Lightly oil the grill or skillet with canola or vegetable oil. Grill the peaches, cut side down, without moving until tender, about 1 to 2 minutes (reserve the marinade). Remove from the grill.
  • In a medium bowl, whisk the yogurt and lemon juice. Place 1/2 cup of praline pieces in a zipper-type plastic bag and pound with a rolling pin to make medium crumbs. (Use leftover praline as a topping for ice cream, yogurt, or waffles.)

To serve

  • Divide the yogurt mixture among 8 plates. Rub the cut side of the peaches with the reserved marinade. Place half a peach skin side down on each plate over yogurt. Sprinkle with praline crumbs and drizzle with honey and oil. Finish with a pinch of sea salt.


Recipe adapted from Moveable Feast with Fine Cooking.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Santa Fe, NM (509)

Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks