Grilled Pluots with Pistachios and Yogurt​

​williams-sonoma.com
Serves 4
Ingredients

• 1 Tbs. canola oil
• 6 firm-ripe pluots 
• 2 Tbs. raw or turbinado sugar
• 1 cup (8 oz./250 g) plain low-fat Greek yogurt
• 1/4 cup (1 oz./30 g), pistachios, chopped

Preparation​​​

• Prepare a hot fire in a grill. Brush the grill rack with the oil.
• Place the pluot halves, cut side down, directly over the heat; close the lid if using a gas grill. Cook until the flesh is soft and lightly grill-marked, 1 to 2 minutes.
•  Using a metal spatula or tongs, carefully turn the pluots over and sprinkle cut sides with sugar. Continue to cook until the sugar is melted and the pluots are tender but still hold their shape, about 3 minutes longer.
•  Transfer the pluots to dessert plates or shallow bowls, placing 3 halves on each. Stir the yogurt well and spoon a dollop alongside; sprinkle with the pistachios. Serve immediately. 

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