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Easy Baked Peaches with Yoghurt & Amaretto

An easy and delicious recipe for baked peaches with yoghurt & Amaretto.

Prep Time
5 mins
Cook Time
5 mins
Servings: 4
Course: Dessert
Cuisine: International

Ingredients

  • 4 ripe peaches or nectarines halved and pitted
  • 3-4 Tbsp amaretto or any liquor, fruit juice, or water
  • 4 Tbsp Muscovado sugar or any dark brown sugar
  • 1 cup Greek-style yoghurt
  • Optional: crushed Amaretti biscuits for garnish

Instructions

Prepare the Peaches:
    Cup of Yum
  1. Preheat your oven to 180°C (350°F). Arrange the peach halves, cut side up, in a baking dish. Splash Amaretto over the peaches, letting it pool in the hollows left by the pits. Sprinkle each half lightly with 1/2 the muscovado sugar.
Bake:
  1. Place the baking dish in the oven and bake for 8–10 minutes, or until the peaches soften but retain their structure.
Add Yoghurt and Caramelise:
  1. Spoon a generous dollop of Greek yoghurt onto each peach half. Sprinkle a little more muscovado sugar over the yoghurt.
  2. Grill Method: Place the peaches under a hot grill for about 5 minutes until the sugar starts to caramelise into a syrup.
  3. Blow Torch Method: Use a blow torch to caramelise the sugar for a crisp, brûlée-like topping.
Serve:
  1. Serve warm for a comforting dessert or refrigerate and serve chilled for a refreshing option. For added crunch, sprinkle crushed Amaretti biscuits on top before serving.

Notes

  • Refrigeration:Store baked peaches in an airtight container in the fridge for up to 3 days. Keep the yoghurt and sugar separate if you plan to caramelise it later.
  • Freezing:While freezing is not ideal for the yoghurt layer, you can freeze the baked peaches. Place them in a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight before reheating or serving cold.
  • Reheating:Warm the peaches in the oven at 160°C (320°F) for about 5–7 minutes or until heated through.
  • Refrigeration:Store baked peaches in an airtight container in the fridge for up to 3 days. Keep the yoghurt and sugar separate if you plan to caramelise it later.
  • Freezing:While freezing is not ideal for the yoghurt layer, you can freeze the baked peaches. Place them in a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight before reheating or serving cold.
  • Reheating:Warm the peaches in the oven at 160°C (320°F) for about 5–7 minutes or until heated through.