This is one of the easiest ways to make a decadent dessert that feels both indulgent and wholesome. The thick creaminess of Greek-style yoghurt dolloped over juicy, warm peaches with a sweet sugar topping is a match made in heaven. Whether served warm or cold, this dessert is versatile, quick, and perfect for any occasion.

You can choose various ways to prepare your baked peaches or nectarines. The method below highlights the use of Amaretto and muscovado sugar, but feel free to adapt it to suit your taste.

Easy baked peaches with yoghurt and Amaretto recipe

FAQ: Baked Peaches with Greek Yoghurt and Amaretto

1. Can I use nectarines instead of peaches?
Absolutely! Nectarines work just as well in this recipe and add a slightly firmer texture to the dish.

2. What if I don’t have Amaretto?
You can substitute Amaretto with other liquors like Grand Marnier, rum, or brandy. Alternatively, use fruit juice or even water for an alcohol-free version.

3. Can I make this dessert ahead of time?
Yes! You can bake the peaches in advance and store them in the fridge. Add the yoghurt and caramelise the sugar just before serving.

4. What can I use instead of muscovado sugar?
Brown sugar, coconut sugar, or even granulated sugar work well as substitutes.

5. Can I serve this dish cold?
Definitely. Skip the grilling stage and refrigerate the peaches with the yoghurt. The sugar will dissolve beautifully over the yoghurt for a slightly different texture.

Storage Instructions

Refrigeration:
Store baked peaches in an airtight container in the fridge for up to 3 days. Keep the yoghurt and sugar separate if you plan to caramelise it later.
Freezing:
While freezing is not ideal for the yoghurt layer, you can freeze the baked peaches. Place them in a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight before reheating or serving cold.
Reheating:
Warm the peaches in the oven at 160°C (320°F) for about 5–7 minutes or until heated through.

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Summer fruit recipes

Prep Time:5

Cook Time:10

Ingredients

4 ripe peaches or nectarines halved and pitted
3-4 Tbsp Amaretto or any liquor, fruit juice, or water
4 Tbsp muscovado sugar or any dark brown sugar
1 cup Greek-style yoghurt
Optional: crushed Amaretti biscuits for garnish

Instructions

Prepare the Peaches:

Preheat your oven to 180°C (350°F). Arrange the peach halves, cut side up, in a baking dish. Splash Amaretto over the peaches, letting it pool in the hollows left by the pits. Sprinkle each half lightly with 1/2 the muscovado sugar.

Bake:

Place the baking dish in the oven and bake for 8–10 minutes, or until the peaches soften but retain their structure.

Add Yoghurt and Caramelise:

Spoon a generous dollop of Greek yoghurt onto each peach half. Sprinkle a little more muscovado sugar over the yoghurt.
Grill Method: Place the peaches under a hot grill for about 5 minutes until the sugar starts to caramelise into a syrup.
Blow Torch Method: Use a blow torch to caramelise the sugar for a crisp, brûlée-like topping.

Serve:

Serve warm for a comforting dessert or refrigerate and serve chilled for a refreshing option. For added crunch, sprinkle crushed Amaretti biscuits on top before serving.

Notes

Storage Instructions

Refrigeration:
Store baked peaches in an airtight container in the fridge for up to 3 days. Keep the yoghurt and sugar separate if you plan to caramelise it later.
Freezing:
While freezing is not ideal for the yoghurt layer, you can freeze the baked peaches. Place them in a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight before reheating or serving cold.
Reheating:
Warm the peaches in the oven at 160°C (320°F) for about 5–7 minutes or until heated through.