1 peach per person – ask the growers for free-stoning peaches (easier)
1 tsp sugar
1 Tbsp amaretto or rum (optional)
Greek yoghurt to serve
Preheat a griddle pan or bbq to medium-hot.
Cut the peaches in half and remove the stone. Place the peaches flesh side down on the pan and cook for 2-3 minutes or until the peaches start to soften and carmelise. Remove from grill and place flesh side up in a serving dish, sprinkle with sugar and drizzle over amaretto (if using). Cover tightly with gladwrap/plastic wrap and allow the fruit to cool and sweat as this will allow the natural juices to seep.
Serve peaches with Greek yoghurt and a spoonful of the natural juices which have seeped out whilst cooling.