Prep 15 mins
Cook 15 mins
Fresh nuts, fruit, honey, & yogurt What more do you need?
- 10 ounces yogurt (strained overnight, preferably Greek)
- 1⁄2 cup walnuts or 1⁄2 cup blanched almonds or 1⁄2 cup cashews or 1⁄2 cup pistachios
- 2 tablespoons corn syrup
- 2 tablespoons brown sugar
- 6 apples or 6 pears or 6 peaches, cut into wedges 2 tablespoons olive oil
- salt & freshly ground black pepper, to taste
- 6 tablespoons honey (preferably Greek thyme-scented)
- 2 teaspoons aged balsamic vinegar or 2 teaspoons lemon juice
- 4 mint leaves, julienned
- 6 wooden skewers, soaked in water
- Place yogurt in a colander lined with cheesecloth and set over a bowl and drain overnight. Remove yogurt from cheesecloth and place in a food processor. Process at high speed until a thick, souplike consistency is achieved. Transfer to a bowl, cover, and refrigerate.
- In a small sauté pan, toast nuts with corn syrup, brown sugar, and 1 teaspoon water, until the nuts are glazed with syrup. When cool, chop coarsely.
- In a bowl, gentle toss fruit of choice with oil and season with salt and pepper, until the fruit is coated. Thread the fruit onto skewers.
- Set the fruit skewers on a hot grill, and cook until the fruit just starts to char. Transfer to a plate to cool.
- Scatter 1 tablespoon toasted nuts onto each plate, arrange skewers on top, and drizzle with yogurt and honey. Sprinkle with a few drops of lemon or balsamic vinegar and garnish with mint.
This was excellent. I had pears and apples on the skewer . When I placed it on the plate I added some rasberries and gooseberries. The yogurt was nice and the nuts and honey perfect.The nut mixture would be good on ice cream and also oatmeal lol.Made for ZWT4 for the chic chefs.
I love this with all of the components, made as written. A great keeper and I can translate this to Morocco as well. A grand slam Rita, thank you! Now THERE is American excess for you; a yogurt cheese maker!! hehehehe!
I truly enjoyed this one, light and flavorful. Have to confess, my favorite component may have been the nuts. Toasty and sweet I used my extras on a spinach salad as well as for nibbling. Though I did not use Greek yogurt, I did the requisite straining in my yogurt cheese maker. I grilled both apples and peaches for my dessert. Though I found the combination of both honey and balsamic vinegar a bit too much, I loved the apples with the honey and the peaches with the vinegar. This is probably one of these things where you should plate the yogurt fruit and nuts and let each diner add their own honey, mint and vinegar according to their palate. Looking forward to making this again for a crowd in the summer. Thanks Rita.