Hot Grilled Peaches with Pistachio Brittle

I love this dessert because of all the different textures you get in one mouthful! Sweet, sticky peaches with cool creamy yoghurt and crisp, nutty brittle…who needs all that whipped cream? This pudding tastes absolutely great without it.

Found in this book

Low Fat Meals in Minutes

BBC Books


Preheat the grill to high. Line a baking tray with a silicon liner. Sprinkle two thirds of the sugar into the base of a heavy based pan, sprinkle over the pistachio nuts and heat gently until the sugar has dissolved. Increase the heat and cook for a further 2-3 minutes until the mixture is a golden colour. Immediately pour the mixture onto the lined baking tray and leave to cool and harden. It’s essential that you do this quickly because the sugar turns from golden to black in seconds.

Meanwhile, put the peaches, cut side up, into an ovenproof dish. Warm the port and redcurrant jelly together in a small pan until runny. Pour over the peaches. Sprinkle the remaining sugar over the peaches and grill for 8-10 minutes until sticky and golden.

Spoon the peaches and sauce onto individual serving plates. Spoon a dollop of yogurt at the side. Roughly break up the pistachio brittle and scatter over the top.



  • 100g caster sugar
  • 25g shelled pistachio nuts, roughly chopped
  • 4 ripe peaches, halved and stoned
  • 4 tablespoons port
  • 2 tablespoons redcurrant jelly
  • 200g 0% Greek yogurt