A favorite summer breakfast

I wait all winter to make this. It works equally well with yellow or white peaches, nectarines, or even plums.

Roasted peaches and blueberries with greek yogurt
-2 peaches
-1 cup blueberries
-1 vanilla bean
-2 tbsp. demerara sugar or honey (or to taste)
-1 cup plain nonfat greek yogurt
-Fresh spearmint

Preheat oven to 400 degrees F. Pit peaches and cut into quarters. Put into a shallow baking dish and scatter blueberries on top. Cut vanilla bean lengthwise and scrape out half of the seeds inside. Combine with sugar or honey in a bowl, then pour on top of the fruit. Bake for 25-30 minutes or until the blueberries have burst and everything is bubbling. Remove from the oven, top with the greek yogurt and chopped fresh spearmint.

Enjoy preferably barefoot.