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1
Peel the peach with a serrated vegetable peeler if you have one.
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2
If you dont, pour the water into a small saucepan and bring it to a boil.
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3
Cut a shallow X shape on the bottom of the peach, and immerse it in the water for about 1 minute, then remove it with a slotted spoon and decrease the heat so that the water is at a bare simmer.
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4
Let the peach cool; peel the skin off, starting where it has curled up around the X shape.
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5
Cut the peach in half and remove the pit.
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6
(If you are able to peel the peach with a peeler, bring the water to a boil and then reduce to a bare simmer.)
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7
Add the hibiscus and sugar to the water and stir to dissolve the sugar.
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8
Cook the hibiscus for about 5 minutes, until the water is a deep burgundy color.
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9
Immerse the peach halves, turn off the heat, and cover the saucepan.
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10
Let the peach sit in the hibiscus tea for at least 30 minutes, until it is stained red.
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11
Use a slotted spoon to transfer the peach halves to a dessert bowl.
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12
Reserve about 1/4 cup of the hibiscus tea and one of the rehydrated hibiscus flowers.
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13
Strain the rest of the tea, transfer it to a pitcher, and refrigerate it for drinking; discard the flowers.
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14
Pour the reserved hibiscus tea into a wide skillet set over medium-high heat.
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15
Bring it to a boil and let it bubble away until it reduces to a syrupy glaze, 5 to 10 minutes.
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16
Pour the glaze over the peach halves, garnish with the reserve hibiscus flower, drizzle with the Greek yogurt, and eat.
