Sweet and perfectly tangy, we've found the perfect pair (of peaches!). Perfectly balancing out the sweetness of the honey, Gold Label Balsamic Vinegar will add a light, zesty flavour to this sweet treat.
2 ripe peaches
1 tbsp Mazzetti Balsamic Vinegar of Modena
1 tbsp clear honey
2 tbsp greek yoghurt
1 tbsp chopped pistachios
Halve and stone the peaches and place them cut side up in a shallow dish. Drizzle over the Mazzetti Gold Label Balsamic Vinegar. Cover and set aside to marinate for 1 hour.
Heat the grill until very hot. Pat the peaches dry with kitchen paper and place them cut side down. Cook for 2 minutes, then turn them over and drizzle over the honey. Cook for a further 2 minutes.
Carefully remove the peaches from the grill and arrange in serving bowls. Add a spoonful of yoghurt to each bowl and scatter over the pistachios. Drizzle over the remaining mixed honey & Balsamic Vinegar to finish.
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