Grilled Peach and Fig Melba with Yogurt, Honey, Nuts and Mint

By the time the end of August comes around I’ve spent the summer grilling everything there is to grill. Steak, burgers, fish and chicken. Vegetables too. I live in Connecticut where the winters can be blowy, snowy and cold. And when that happens I am not going outside to cook. So I have to get it all in now before the next season starts. But because I’ve grilled everything else throughout the summer, my last bit of outdoor cooking before the cover goes on for good (or at least 7 months) will include fruit. There’s so much terrific, ripe, flavorful, juicy fruit available now. I like to do all sorts of things with it, including scorching the surface on hot grids to give them some crispness and color. It also caramelizes the sugars deliciously. Recently I decided to make a grilled version of one of my favorite desserts, Peach Melba. And, in addition, because fresh figs are absolutely gorgeous and perfect right now, I added some of those. Grilled Peach and Fig Melba with Yogurt, Honey, Nuts and Mint 2 large ripe peaches 4 large fresh figs 3 tablespoons melted butter 2 tablespoons sugar 5-6 tablespoons plain Greek yogurt 2 tablespoons honey 2 tablespoons chopped walnuts or toasted almonds 1-1/2 tablespoons chopped mint Preheat an outdoor grill or oven broiler. Cut the peaches in half and remove and discard the pits. Cut the figs in half. Brush the peaches and figs with the melted butter. Dust with the all but 1 teaspoon of the sugar. Grill, cut side down, for 2 minutes. Turn the fruit over and grill for another 1-1/2 to 2 minutes. Remove the fruit. Mash the raspberries with the remaining teaspoon sugar. Spoon the mashed berries evenly over 4 dessert plates. Place a half peach, cut side up, on each of the plates. Place two fig halves on each plate. Place equal quantities of yogurt in the centers of the peach halves. Drizzle with equal amounts of honey. Sprinkle with the nuts and mint. Makes 4 servings.

By the time the end of August comes around I’ve spent the summer grilling everything there is to grill. Steak, burgers, fish and chicken. Vegetables too.

I live in Connecticut where the winters can be blowy, snowy and cold. And when that happens I am not going outside to cook. So I have to get it all in now before the next season starts.

But because I’ve grilled everything else throughout the summer, my last bit of outdoor cooking before the cover goes on for good (or at least 7 months) will include fruit. There’s so much terrific, ripe, flavorful, juicy fruit available now. I like to do all sorts of things with it, including scorching the surface on hot grids to give them some crispness and color. It also caramelizes the sugars deliciously.

Recently I decided to make a grilled version of one of my favorite desserts, Peach Melba. And, in addition, because fresh figs are absolutely gorgeous and perfect right now, I added some of those.

Grilled Peach and Fig Melba with Yogurt, Honey, Nuts and Mint

2 large ripe peaches

4 large fresh figs

3 tablespoons melted butter

2 tablespoons sugar

5-6 tablespoons plain Greek yogurt

2 tablespoons honey

2 tablespoons chopped walnuts or toasted almonds

1-1/2 tablespoons chopped mint

Preheat an outdoor grill or oven broiler. Cut the peaches in half and remove and discard the pits. Cut the figs in half. Brush the peaches and figs with the melted butter. Dust with the all but 1 teaspoon of the sugar. Grill, cut side down, for 2 minutes. Turn the fruit over and grill for another 1-1/2 to 2 minutes. Remove the fruit. Mash the raspberries with the remaining teaspoon sugar. Spoon the mashed berries evenly over 4 dessert plates. Place a half peach, cut side up, on each of the plates. Place two fig halves on each plate. Place equal quantities of yogurt in the centers of the peach halves. Drizzle with equal amounts of honey. Sprinkle with the nuts and mint. Makes 4 servings.