Grilled peaches with honey granola
For the granola
- 110 g (½ cup) butter
- 125 ml (½ cup) Langnese Black Forest Honey
- 125 ml (½ cup) Langnese Golden Clear Honey
- 2 tsp. vanilla extract
- 60 g (½ cup) pecans
- 180 g (2 cups) oats
- 70 g (½ cup) pumpkin seeds
- 60 g (½ cup) unsweetened coconut flakes
1 tsp. finely grated orange zest
½ tsp. ground cinnamon
½ tsp. salt
For the peaches
- 5 peaches
- 5 tsp. Langnese Golden Clear Honey
- Plain yogurt
Preheat the oven to 135°C.
Melt the butter in a saucepan over medium heat stirring often, until the butter foams, then browns but do not let it burn, this will take 5–8 minutes. Transfer to a bowl and whisk Black Forest Honey and Golden Clear Honey, and vanilla then set aside.
Pulse the pecans in a food processor until they turn into a coarse powder. Combine the pecans, oats, pumpkin seeds, coconut, orange zest, cinnamon, and salt in a large bowl and pour the butter mixture over and mix to combine.
Spread out the granola on a parchment-lined rimmed baking sheet and bake, tossing occasionally, until golden brown (40–50 minutes). The mixture will still look wet but will dry as it cools. Let the granola cool on the baking sheet, then break into clusters.
Cut the peaches in half and brush the inside with the honey then grill them on a grilling pan until nicely charred.
Spread the granola onto a serving dish then arrange the peaches on top, charred side up and add a dollop of yogurt on top of each peach.