Grilled summer peaches, glazed with a sweet and spice drizzle, are served over creamy coconut yogurt and toasted naan for a North African twist at your dessert table.
In a bowl combine honey and Nashville Hot Seasoning. Whisk until blended. Set aside for service.
Prep
In a bowl, combine yogurt and shredded coconut. Hold refrigerated for service.
In a bowl, combine melted butter, Nashville Hot Seasoning and honey. Whisk until blended. Hold warm for service.
Service
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.
Slice peaches to 1/4-inch (1/2-cm) slices. Spread half of yogurt mixture on grilled naan. Top with sliced peaches and garnish with pistachios. Drizzle with Moroccan-Spiced Honey. Serve warm.
