6 apricots, halved, pitted
Coconut oil, melted
2 cups Greek yogurt, stirred to soften
1/4 to 1/2 cup honey, plus 1 tablespoon
Juice of 1 lemon (about 2 tablespoons)
1/2 cup toasted pistachios, pecans or walnuts (chopped)
1 bunch mint leaves, chopped
PREPARE grill for medium-hot heat.
HALVE the fruit and remove the pits. Lightly oil the cut side of the fruit. Place cut side down over direct medium-hot heat. Cook until char marks appear, 3 to 4 minutes. Arrange fruit, cut-side up, on plates.
COMBINE in a separate bowl 2 tablespoons of lemon juice and 1 tablespoon honey. Brush fruit with lemon and honey mixture to preserve color. Serve with a spoonful of Greek yogurt in the center where pit was removed. Drizzle honey over the yogurt and fruit. Garnish with toasted nuts and chopped mint.
Prosciutto-Wrapped Grilled Grapes
Recipe from California Table Grape Commission.
1/2 pound large seedless grapes, rinsed, with stems removed (about 2 cups)
1/4 pound prosciutto, thinly sliced
2 tablespoons extra-virgin olive oil
2 teaspoons fresh rosemary, minced
1 clove garlic, minced
1/4 teaspoon black pepper, ground
Wooden picks or skewers, soaked in water to prevent burning
WRAP grapes with small pieces of prosciutto about 1 inch wide by 3 inches long. Skewer each grape with a pick, securing prosciutto. Repeat until all grapes are used. Set aside.
COMBINE in small bowl the oil, rosemary, garlic and pepper. Lightly brush wrapped grapes with seasoned oil. Grapes can be prepared to this point, refrigerated and then cooked when ready to serve.
HEAT gas grill to medium, then grill grapes lightly, about 2 minutes per side. Prosciutto should be crisp, and grapes warmed through. Drizzle with additional oil if desired and serve hot.
Grilled Grapes, Strawberry and Mango Skewers with Honey-Orange Glaze
Recipe from the California Table Grape Commission.
8 bamboo skewers, soaked in water
1 cup green seedless grapes
1 cup red or blue-black seedless grapes
1 mango, cut into chunks
12 strawberries, cut in half
1/2 cup honey
1 tablespoon orange zest
1/4 cup orange juice
1 tablespoon fresh chopped mint
PREPARE grill or broiler. Skewer fruit, alternating grapes with mango and strawberries.
MIX together honey, orange zest, orange juice and salt for the glaze. Both fruit skewers and glaze should be at room temperature before grilling.
GRILL skewers over hot coals until lightly browned on each side, about 2 to 4 minutes per side. Brush fruit with glaze and sprinkle with mint. Serve warm.