Description
This recipe reminds me of the fruit-granola-yogurt parfait bowls that I used to eat for breakfast. The almond-ginger brittle comes together in the time it takes to grill the fruit!
From Natalie Perry of Perry’s Plate.
Ingredients
- 4 Pluots, Or Another Type Of Stone Fruit
- ⅔ cups Sliced Almonds
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Minced Candied Or Crystallized Ginger
- 1 pinch Sea Salt
- 1 cup Vanilla Yogurt
Preparation
Preheat grill to high heat.
Cut fruit in half and remove pits. Spray inside of the fruit with nonstick spray.
When grill is heated, place pluot halves on the grill, cut-side down. Grill, uncovered, for 2–3 minutes or until fruit is warm and nice grill marks have formed.
Meanwhile, place almonds, syrup, ginger, and salt in a small skillet. Cook over medium heat for about 5 minutes. The syrup will bubble and somewhat evaporate, leaving a sticky nut and ginger mixture. Transfer the brittle to a plate to cool.
Serve grilled pluots with a couple spoonfuls of yogurt and a sprinkle of brittle.
