This month’s Recipe Redux highlights food in a jar. I immediately thought to make a simple dessert.
I live in Georgia where peaches are quite abundant and cheap right now. And when faced with an armful of peaches, any good Southerner would grab a stick of butter (or 2!), some flour and 2 cups of sugar to begin making a peach cobbler. Well, I’m taking a lighter approach that’s still delicious and satisfying.
Call it blasphemy but with all of the rain this summer, the peaches just aren’t so tasty this year. So, I took mine to the pan. Sauteing (or roasting) extracts the fruit’s natural sugars providing a delectable depth of flavor. If your peaches taste great, skip the saute and serve them raw.
With or without the jar, this recipe would be delicious with plums, pears or apples in the fall. Try it and let me know what you think!
- 4 ripe peaches peeled, sliced thick
- 1 t butter
- 2 T brown sugar
- Juice of ½ a lemon
- 8 ginger thin cookies coarsely crushed
- 1-7 oz tub 0% or 2% plain Greek yogurt
- 2 T honey
- 4-8 oz. glass jars
- Whip the yogurt and honey until light and fluffy. Refrigerate while preparing the peaches.
- Melt the butter in a heavy saute pan. Add the peaches, lemon and brown sugar (if needed). Cook uncovered on medium heat until the fruit starts to caramelize but is still firm (about 5 minutes). Let cool.
- Assemble the dessert in an 8 ounce glass jar. Equally layer peaches, yogurt and top with the crushed cookies. Serve with a long handle spoon and enjoy!
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