The Washington Post

Grilled Stone Fruit With Yogurt, Honey-Balsamic Drizzle and Thyme

Grilled Stone Fruit With Yogurt, Honey-Balsamic Drizzle and Thyme 4.000

Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post

Nourish Jul 22, 2021

This stunning dessert takes the staple duo of fruit and yogurt to new heights with a few simple flourishes. An array of stone fruit is grilled until lusciously warm and grill marks have formed, then piled onto pools of creamy yogurt, topped with a sweet-tart drizzle of honey and balsamic vinegar, and finished with a sprinkle of fragrant thyme leaves.

Total time: 20 mins

Storage Notes: Leftover fruit can be refrigerated for up to 3 days.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; 1/3 cup yogurt, 3/4 cup fruit

Ingredients
  • 2 tablespoons honey
  • 1 teaspoon aged balsamic vinegar
  • 1 pound firm-ripe, mixed stone fruits, such as peaches, plums, nectarines and apricots (4 medium-small pieces), halved and pitted
  • 2 teaspoons olive oil
  • 1 1/3 cups (302 grams) whole milk or low-fat plain Greek yogurt
  • 1 teaspoon fresh thyme leaves

Directions

In a small bowl, stir together the honey and balsamic vinegar until combined.

Preheat a grill or grill pan over medium-high heat. Brush the cut sides of the fruit with the oil and place it cut side down onto the grill or grill pan. Cook until grill marks form and the fruit softens slightly, 4 to 8 minutes. Transfer the fruit to a cutting board and slice into thick slices.

To serve, spread 1/3 cup (76 grams) of the yogurt onto each serving plate. Arrange the sliced fruit on top, drizzle each with about 1 1/2 teaspoons of the honey-balsamic mixture and sprinkle with the thyme leaves.

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Recipe Source

From cookbook author and registered nutritionist Ellie Krieger.

Tested by Olga Massov.

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Nutritional Facts

Calories per serving (1/3 cup whole-milk yogurt, 3/4 cup fruit): 155


% Daily Values*

Total Fat: 5g 8%

Saturated Fat: 2g 10%

Cholesterol: 12mg 4%

Sodium: 51mg 2%

Total Carbohydrates: 26g 9%

Dietary Fiber: 2g 8%

Sugar: 24g

Protein: 4g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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