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Grilled stone fruit with crushed pecans and a maple glaze
- 4 medium stone fruits (e.g. yellow peaches, nectarines), halved and stones removed
- olive oil spray
- 4 teaspoons maple syrup
- 400g reduced fat vanilla Greek yoghurt
- 1/2 cup pecans, chopped
- Heat a char-grill over medium to low heat and spray generously with olive oil to prevent the stone fruits sticking.
- Brush each fruit half with 1/2 teaspoon maple syrup.
- Place cut-side down of the peach and grill for 8-10 minutes, or until grill marks appear and peaches are caramelised.
- Divide the Greek yoghurt amongst the bowls and top with the grilled fruit and chopped pecans.
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