This amazing dessert takes the basic fruit and yogurt duo to new heights with a few simple flourishes. An array of stone fruit is toasted until deliciously hot and grill marks have formed, then stacked on basins of creamy yogurt, topped with a drizzle of honey and balsamic vinegar, and finished with a pinch of fragrant thyme leaves.
Total time: 20 minutes
Storage Notes: Leftover fruit can be refrigerated for up to 3 days.
Size tested: 4 servings; 1/3 cup yogurt, 3/4 cup fruit
2 tablespoons of honey
1 teaspoon of aged balsamic vinegar
1 pound of very ripe, mixed stone fruits, such as peaches, plums, nectarines and apricots (4 medium-small pieces), halved and pitted
2 teaspoons of olive oil
1 1/3 cups (302 grams) whole milk or low fat plain Greek yogurt
1 teaspoon of fresh thyme leaves
In a small bowl, combine honey and balsamic vinegar until blended.
Preheat a grill or grill pan to medium-high heat. Brush the cut sides of the fruit with oil and place the cut side down on the grill or drip pan. Cook until grill marks form and fruit softens slightly, 4 to 8 minutes. Transfer the fruits to a cutting board and cut them into thick slices.
To serve, spread 1/3 cup (76 grams) of yogurt on each serving plate. Arrange the sliced ââfruit on top, drizzle each with about 1 1/2 teaspoons of the honey-balsamic mixture and sprinkle with thyme leaves.
From cookbook author and licensed nutritionist Ellie Krieger.
Tested by Olga Massov.
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