Nutrition per serving may change if servings are adjusted.
4 peaches, halved and pitted
¼ cup packed brown sugar
1½ teaspoons cornstarch
2 tablespoons water
3 tablespoons half-and-half
1 tablespoon light-color corn syrup
1 tablespoon butter
¼ teaspoon vanilla extract
2 cups light vanilla frozen yogurt
2 tablespoons coarse raw sugar or packed brown sugar (optional)
Fill a large Dutch oven with water to a depth of 1 inch. Bring water to boiling. Place a steamer basket in the Dutch oven. Place peaches in the steamer basket. Cover and steam about 5 minutes or until peaches are tender. Remove peaches from steamer basket and place in a large colander to drain.
Meanwhile, for caramel sauce, in a small heavy saucepan combine brown sugar and cornstarch. Stir in the 2 tablespoons water. Stir in half-and-half and corn syrup. Cook and stir until thickened and bubbly (mixture will appear curdled before it thickens). Cook and stir for 2 minutes more. Remove saucepan from heat; stir in butter and vanilla.
Serve peaches topped with small scoops of frozen yogurt and drizzled with caramel sauce. If desired, sprinkle with coarse raw sugar.