Grilled summer peaches, glazed with a sweet Moroccan drizzle, are served over creamy coconut yogurt and toasted naan for a North African twist at your dessert table. 

Ingredients

Procedure

Moroccan-Spiced Honey Drizzle

1. In a bowl combine honey and Moroccan Seasoning. Whisk until blended. Set aside for service.

Prep

1. In a bowl, combine yogurt and shredded coconut. Hold refrigerated for service.
2. In a bowl, combine melted butter, Moroccan Seasoning and honey. Whisk until blended. Hold warm for service.

Service

1. Set grill to medium high. Brush 1 naan and 4 peach quarters with half of butter mixture. Grill until naan is lightly toasted and peaches are well marked. Remove from grill.
2. Slice peaches to 1/4" slices. Spread half of yogurt mixture on grilled naan. Top with sliced peaches and garnish with pistachios. Drizzle with Moroccan-Spiced Honey. Serve warm.