Ingredients:

  • 4 large fresh peaches, pitted and sliced into wedges
  • 1 tbsp melted unsalted butter
  • 1 tbsp honey
  • 1 tsp fresh lemon juice
  • 1 cup plain Greek yogurt
  • 2 tbsp honey
  • 1/2 tsp vanilla extract
  • 1 pinch salt
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup fresh mint leaves
  • 1 cup fresh blueberries
  • 12-15 vanilla wafers

Instructions:

  1. Slice peaches into uniform wedges. Toss half of the slices in a bowl with the lemon juice to prevent browning. Lightly brush the remaining half with melted butter and honey.
  2. Heat a grill pan over medium-high heat. Place the buttered peach wedges on the grill for 2–3 minutes per side until deep, mahogany-colored grill marks appear. Remove and let cool slightly.
  3. In a small mixing bowl, whisk together the plain Greek yogurt, 2 tablespoons of honey, vanilla extract, and a pinch of salt.
  4. Place the honey-yogurt dip in a small ramekin in the center of a wooden serving board.
  5. Arrange the grilled and raw peach slices in alternating radiating patterns around the dip. Fill the remaining gaps with blueberries, toasted almonds, and vanilla wafers.
  6. Scatter fresh mint leaves over the top for garnish.