Roasted Peaches with Honey Yogurt and Almond Brittle

Summer fruit with roasted edges

Peaches soften and become sweeter in the oven, while the cut sides take on color and caramelize slightly. Those roasted edges give the fruit more depth than serving it raw, but the peach remains the star. Thick yogurt provides a cool, creamy contrast; a little honey rounds it out without hiding the fruit’s flavor. The almond brittle adds a distinct crunch, so every spoonful has something soft, cool and crisp.

Firm, ripe peaches are best: they yield to gentle pressure but aren’t mushy. Peaches are widely available in the Netherlands in summer; availability and origin vary by shop and season. Nectarines work just as well and don’t need to be peeled. If the fruit is still a little firm, give it a few extra minutes in the oven. Very ripe peaches cook faster and may fall apart sooner, so check them in good time.

The heat concentrates the juice and colors the cut sides, while the skin helps hold the halves together as they roast. So place them cut-side down on the baking sheet and use baking paper to help prevent sticking. The cooking time depends on size and ripeness; the fruit is ready when a knife slides in easily but the halves still hold their shape. Make the brittle separately so the almonds stay dry and crisp instead of softening in the peach juices.

Use full-fat Greek yogurt or another thick, plain yogurt; thin yogurt quickly runs across the plate. Stir the honey into it just before serving, or keep it separate to drizzle over the fruit to taste. You can replace the flaked almonds in the brittle with roughly chopped hazelnuts. Serve the peaches warm, straight after roasting, with the yogurt alongside or underneath. Cover and refrigerate any leftovers, and keep the brittle separate; it stays driest in a sealed container. Reheat the fruit gently and add the yogurt just before serving.