This simple but impressive Greek dessert features peaches lightly charred in a skillet and topped with strained yogurt, honey, and walnuts. It makes a light yet satisfying treat for afternoon tea.
Halve the peaches, remove the pits, and brush a thin layer of olive oil over the cut sides.
In a hot skillet, grill the peaches cut-side down until grill marks appear, cooking both sides.
Spread the strained yogurt on a plate and arrange the warm peaches on top. Drizzle with honey and garnish with walnut kernels and fresh mint.
After placing the peaches in the skillet, do not turn them too often; leave each side undisturbed for a few minutes so grill marks can form. Allergen: contains milk and dairy products, and tree nuts (walnuts).
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