PEACH YOGURT BRULEE

4 peaches, peeled and sliced

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 tablespoon rose water

2 tablespoons water

2 cups Greek yogurt

1/2 teaspoon vanilla extract

1/2 cup sugar, divided
 


 
Place the peaches, cinnamon, and ginger in a saucepan. Add the rose water and water. Simmer until peaches are soft but still firm, 3 to 5 minutes.

Layer the peaches on the bottom of 6 ramekins.

Whisk together the yogurt, vanilla, and half of the sugar to obtain a homogenous mixture. Spoon enough yogurt on top of the peaches to fill the ramekins.

Sprinkle the surface of the yogurt with the rest of the sugar and cook under a broiler on high until the sugar is brown and crusty, 7 to 8 minutes.

Let cool then refrigerate 2 to 3 hours.
 
Serves 6