When you’re cooking burgers or steak for guests, why not make dessert out on the grill too? This tasty brioche is sure to be a hit, with the fantastic combination of sweet, sour, and savory.
You can find this delicious recipe and and more grilled dessert recipes, including Raspberry Brsuchetta with Lavender-Honey Ricotta & Tuscan Schiacciata with Black and Purple Grpaes, in Patio Pizzeria: Artisan Pizza and Flatbreads on the Grill.
4 ripe peaches, halved and pitted
2 Tbsp. turbinado sugar
Freshly squeezed lemon juice
4 one-inch-thick slices of brioche (or challah)
1 pint fresh raspberries
1/2 cup plain nonfat Greek yogurt
2 Tbsp. raw honey
1. Prepare a medium-hot fire in your grill. Then place the peach halves cut-side down. Grill for 4 to 6 minutes, turning once, until the peaches are tender and blistered.
2. Transfer the peaches to a work surface, like a clean cutting board. Remove the skins, cut the peaches into thin slices, and place in a medium bowl. Sprinkle with sugar and a squeeze of lemon juice, and toss to blend.
3. Grill the brioche slices for 1 to 2 minutes per side, or until they have grill marks. Meanwhile, stir the honey into the yogurt.
4. To serve, place each brioche slice on a plate. Top with peaches, raspberries, and a dollop of honeyed Greek yogurt.
Nutrition Facts (Per Serving)
Protein: 10 grams
Carbs: 65 grams
Fat: 11 grams
What You Get to Eat
Picture courtesy of Karen Adler & Judith Fertig
What did you think of this brioche recipe? Have anything else to share? Let me know in the comments below!
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