Phil Vickery's sautéed peaches with lemon and yoghurt recipe

Warming canned peaches in a little syrup and nutmeg is such a simple way of creating a delicious dessert. All you need is a little thick yoghurt. Easy to make, this sweet treat is a great combo of juicy peaches with a creamy yoghurt finish.

Phil Vickery's sautéed peaches recipe uses canned food as part of the Love Canned Food campaign, in the hope of making the meal times simpler, and more affordable.

This simple but delicious dessert makes the most of fresh summer flavours that everyone will love. This speedy dessert recipe will take around 10 mins to prepare and 5 mins to cook – so you’ll have a sweet family dessert on the table in no time. You only need a few ingredients, and you'll soon have a midweek treat that the whole family can enjoy together.

These peach slices are just as nice eaten warm as they are cold, and you can even transfer them to a Tupperware box and bring them to work if you fancy a sweet afternoon snack. However you like to eat them, whether it’s for afternoon snack, picnic or a family dessert, it’s the perfect summer sweet treat that can be whipped up in no time. Using canned peaches means you can enjoy this juicy dessert all year round.

Love Phil's recipes? We've got loads more delicious treats by Phil Vickery right here.

Ingredients

• 1 x 411g can peach halves well drained
• 2 tbsp light brown sugar
• 6 tbsp syrup from the drained peaches
• Pinch ground nutmeg
• Juice of 2 large lemon
• 200g thick natural sheep yoghurt

Method

1. Dry the peaches well using kitchen paper.
2. Heat the BBQ and gently griddle the peach halves
3. Meanwhile heat the sugar and syrup in a large non-stick frying pan.
4. Then increase the heat and cook until the sugar starts to bubble, then add the nutmeg.
5. Add the grilled peaches, cut side down and reduce heat slightly then sauté for about 2 minutes, or until golden brown. Turn peaches over and cook for a further 1-2 minute.
6. Add the lemon juice, and simmer together.
7. To serve, divide the peach halves between four bowls and top with spoonfuls of yoghurt.