Ingredients:

  • 4 large ripe peaches, halved and pitted (approx. 450g)
  • 4 medium nectarines, halved and pitted (approx. 340g)
  • 6 medium plums, halved and pitted (approx. 450g)
  • 1 tbsp melted coconut oil
  • 3 tbsp honey
  • 1 tbsp fresh lime juice
  • 1/4 tsp ground cinnamon
  • 1 pinch sea salt
  • 1 cup plain Greek yogurt (approx. 240g)
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup
  • 1/2 tsp lime zest

Instructions:

  1. Slice stone fruits in half and remove the pits.
  2. In a small bowl, whisk together the honey, lime juice, cinnamon, and salt until smooth.
  3. Brush the cut faces of the fruit lightly with coconut oil to prevent sticking.
  4. Preheat the grill to medium-high heat (about 400°F / 200°C).
  5. Place the fruit cut-side down on the hot grates and grill for 3–5 minutes until mahogany-colored grill marks appear.
  6. Flip the fruit over and immediately brush the charred tops generously with the honey-lime glaze.
  7. Grill for another 2–3 minutes until the glaze is bubbling and the fruit is tender.
  8. While the fruit grills, whisk together the Greek yogurt, vanilla, maple syrup, and lime zest until velvety.
  9. Place 2–3 pieces of warm fruit on each plate, top with a dollop of chilled yogurt cream, and drizzle with any remaining glaze.