Recipe: Grilled Fruit with Greek Yogurt Dip
Enjoy this recipe with our 2012 Grenache Blanc.
Serving Size: 4 people
Preparation Time: 10-15 minutes
Grill Time: 10 minutes
2 tablespoons vegetable oil
1/4 cup local honey
2 tablespoons fresh Meyer lemon juice
1 tablespoon fresh lemon zest
2 cups plain Greek yogurt
2 tablespoons raw sugar
1/2 cup fresh blueberries for garnish
Preparation: Pre-heat grill and wipe clean. Once grills are hot, reduce heat to medium. Cut peaches, nectarines and plums in half and remove pit. Cut pineapple into thick slices, removing the core. Brush fruit with vegetable oil.
Glaze: In a small saucepan, over low heat, mix together honey and lemon juice. Whisk until hot.
Grilling: Place fruit on the grill. Grill fruit for approximately 3 minutes on each side. Remove from heat and place onto serving platter. Drizzle glaze onto fruit.
Yogurt Dip: Whisk together yogurt, lemon zest and raw sugar in bowl; transfer into a small ramekin for service. Place on serving paltter and garnish with blueberries.
Enjoy this recipe with our 2012 Grenache Blanc. Cheers!