Grilled Seasonal Fruit with Yogurt Sauce

This is a dessert that balances hot caramelized fruit against a cold, spiced sauce. Over the heat the surface of the apples, pears, and plums browns, the sugars concentrate, and the center stays juicy; a spoonful of chilled yogurt with cinnamon and honey delivers a sharp contrast in both temperature and taste. The lemon juice plays a double role here – it keeps the cut surfaces from darkening and adds freshness.

Grilling seasonal fruit is a natural extension of summer cooking: once the main course is done, the same coals are still hot enough for a quick dessert. Patting the fruit dry after the lemon and before brushing with oil is the key to getting it to brown rather than steam.

Before You Start

• Choose firm, slightly underripe fruit: overripe pieces will fall apart on the grate within a minute.
• Canola or clarified butter withstands the heat; un-clarified butter and olive oil will burn.
• The yogurt can be swapped for thick sour cream or Greek yogurt; for aroma, add lemon zest or vanilla.
• Halved peaches and nectarines, as well as apricots, also pair well with this selection.

Serve right away, while the fruit is warm and the sauce is cold. The sauce can be made ahead and kept in the fridge for a few hours, but grill the fruit just before serving.

Part of International cuisine — 12 more recipes in the section.

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