Grilled Peaches With Pistachio Brittle

• 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

1. Preheat the grill to high.
2. Line a baking tray with a silicon liner.
3. 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.
4. Increase the heat and cook for a further 2-3 minutes until the mixture is a golden colour.
5. Immediately pour the mixture onto a lined baking tray and leave to cool and harden.
6. Meanwhile, put the peaches, cut side up, into an ovenproof dish.
7. Warm the port and redcurrent jelly together in a small pan until runny.
8. Pour over the peaches.
9. Sprinkle the remaining sugar over the peaches and grill for 8-10 minutes until sticky and golden.
10. Spoon the peaches and sauce onto individual serving plates.
11. Spoon a dallop of yogurt at the side.
12. Roughly break up the pistachio brittle and scatter over the top.

caster sugar, pistachio nuts, peaches, port wine, red currant, greek yogurt

Taken from www.food.com/recipe/grilled-peaches-with-pistachio-brittle-128978 (may not work)