I’m ready to say goodbye to summer. After a welcome downpour this week, the air already feels more like autumn, and I wanted to celebrate the season’s end with one last taste of summer: very late-season peaches.
My original plan was to grill the peaches and serve them warm, but they softened quickly in the pan and nearly turned into jam. Instead, I layered the sweet, slightly caramelized fruit with full-fat Greek yoghurt, scattered fresh pomegranate seeds for brightness and texture, and finished everything with fragrant mint.
This combination works beautifully for breakfast or brunch and is light enough to pass for a simple dessert. It requires no strict recipe—just ripe peaches, creamy yoghurt, a handful of pomegranate arils, and mint to taste. If you like, drizzle a little honey or a squeeze of lemon over the top, but it’s just as delightful plain.
Simple, seasonal, and unfussy—perfect for easing into cooler days while savoring the tail end of summer’s sweetness. Take care, and see you next week.
Cheers!
