Grilled Nectarines with Yogurt & Honey
Ingredients
- Grilled Nectarines:
- 4 ripe but firm nectarines halved and pitted
- 1 tablespoon extra virgin olive oil or melted butter
- 1 tablespoon honey
- ½ teaspoon vanilla extract
- Pinch of cinnamon optional
- For Serving:
- 1½ cups 360g full-fat Greek yogurt
- 3 tablespoons good quality honey for drizzling
- ¼ cup toasted almond flakes or crushed pistachios
- Fresh thyme sprigs or mint leaves
Instructions
- Halve nectarines along the natural seam and remove the pits. Choose fruit that is ripe but still firm.
- Stir together olive oil, honey, vanilla extract, and cinnamon in a small bowl to make the basting mixture.
- Preheat grill or cast iron grill pan to medium-high heat and oil the surface lightly.
- Brush the cut side of each nectarine generously with the basting mixture. Place cut-side down on the grill and cook undisturbed for 3 to 4 minutes until grill marks appear and the surface is caramelized. Flip and cook a further 2 to 3 minutes until tender.
- While nectarines grill, divide Greek yogurt between four plates and spread into a thick layer with the back of a spoon.
- Place two warm nectarine halves cut-side up on each plate of yogurt. Drizzle generously with honey, scatter toasted almonds or pistachios over the top, and garnish with fresh thyme or mint. Serve immediately.
Notes
- Use ripe but firm nectarines — overripe fruit collapses on the grill
- A properly hot grill is essential for caramelization and grill marks
- Never move the fruit once placed — let it release naturally before flipping
- Use full-fat Greek yogurt for the best thick, creamy base
- Serve immediately for the full contrast of warm fruit and cold yogurt
- Warm the honey briefly for easier, more elegant drizzling
- Peaches work identically as a substitute — peel first if preferred
- Can be grilled up to one hour ahead and served at room temperature
- Add a pinch of brown sugar to the cut side before grilling for extra caramelization