Greek Yogurt Topped with Bourbon Peach Compote and Toasted Pecans

Posted by: EatFree

>> Desserts and Sweet Treats, Gluten-Free, Vegetarian

Peaches and bourbon are most definitely another match made in heaven.  To top that off, the contrast of the warm compote against the cool tangy Greek yogurt makes this dish a true Southern comfort.  If you can’t find Greek yogurt, any vanilla icecream made with an unrefined sweetener wouldn’t be a bad substitute.


  • ½ cup pecans
  • 2 tablespoons unsalted butter
  • 3 peaches, cored and sliced (about ½ inch thick)
  • 3 tablespoons turbinado or demerara or muscavado sugar
  • ½ cup bourbon
  • 2 cups low-fat Greek Yogurt, lightly whipped


  1. Toast pecans over medium heat until fragrant.   Your nose will tell you when they are done.  Set aside.
  2. Heat butter on skillet.  Add peaches.  Let lightly brown in butter over medium low heat for 3 to 4 minutes.  Toss occasionally.   Add raw sugar.  Stir lightly.  Stir in bourbon OFF heat.  Bring to a boil, and then let simmer over medium heat for about 5 to 6 minutes or until flavor of raw alcohol is cooked off.
  3. Pour over Greek yogurt and top with toasted pecans.  Enjoy!
This entry was posted on Friday, December 9th, 2011 at 1:05 am and is filed under Desserts and Sweet Treats, Gluten-Free, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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