Grilled Peaches with Honey and Rosemary

Lightly score the peaches crosswise and blanch for 30 seconds, then remove and rinse. Skin, halve and pit the peaches. Pluck the rosemary needles to the tips, chop finely and mix with acacia honey and pink pepper berries. Soak the peaches in the honey mixture for 10 min.

Heat a grill pan strongly and roast the peaches in it, pitted side down, for 1-2 min. Drizzle with the honey mixture, garnish with rosemary tips. Serve with ice-cold vanilla yogurt.

Roast the mushrooms in as small portions as possible. And use oil instead of butter, because butter does not tolerate high temperatures.

Tip: Use a normal or light yogurt as needed!

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