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Recipe of the Week: Peach Melba Open-Face Brioche

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Recipe of the Week: Peach Melba Open-Face Brioche

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.

patio-pizzeria

Serves 4

Ingredients

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

Instructions

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)

Calories: 353

Protein: 10 grams

Carbs: 65 grams

Fat: 11 grams

What You Get to Eat

peach-melba-open-face-brioche

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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