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 yogurt and crisp nutty brittle.

• Ready In: 30 mins
• Serves: 4

Ingredients

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

Directions

1. 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 a lined baking tray and leave to cool and harden.
2. Meanwhile, put the peaches, cut side up, into an ovenproof dish. Warm the port and redcurrent 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.
3. Spoon the peaches and sauce onto individual serving plates. Spoon a dallop of yogurt at the side. Roughly break up the pistachio brittle and scatter over the top.