- Plan on half a peach and 45 ml (3 tbsp) of labneh for each serving.
- Start by whipping labneh with a pinch of cinnamon and brown sugar or honey. Set aside.
- Blanch peaches by dipping them in boiling water for a few seconds, then cool and peal.
- Cut in half, brush with unsalted butter and grill for 1 to 2 minutes. Serve peaches garnished with labneh and a few fresh mint leaves (optional).
Aide-gourmet Tip: Blanching is a culinary technique for removing the skin from food (e.g., peaches, almonds, tomatoes) by submerging it briefly in boiling water.
CHEF’S SECRET
Try grilling the peaches on the barbecue for a more pronounced smoky flavour.
- To change things up, replace the labneh with Greek yogurt or cream.
- Drizzle maple syrup or honey on the grilled peaches for extra sweetness.
- For a gourmet twist, sprinkle with toasted sliced almonds or crushed pistachios.
- his dessert pairs well with a sweet white wine or a sparkling dessert wine.
Let yourself be charmed by grilled peaches and whipped labneh, a dessert that captures the essence of summer in every bite. This simple, elegant recipe is a harmonious blend of fruity sweetness and creamy freshness. Peaches are carefully peeled to reveal their juicy and sweet flesh. Once grilled, they develop a caramelized, smoky taste transformation that intensifies their natural sweetness.
The labneh, whipped with a pinch of cinnamon and brown sugar or honey, is delicious and creamy and melts in your mouth. This lightly spiced and sweetened cream contrasts beautifully with the warmth of the grilled peaches. The fresh mint leaves add a touch of colour and a burst of freshness and flavour.
An ideal end to a summer meal, a barbecue with friends, or a relaxing outdoor occasion, this rich yet refreshing dessert offers looks beautiful and has a perfect balance of flavours that are sure to impress your guests.