Monday, October 13, 2014

Mangia Monday: Grilled Fruit with Greek Yogurt Dip

With so many great wineries around San Diego and Temecula, there are bound to be amazing food and wine pairings out there.  Our very own Orfila Vineyards & Winery created this succulent and easy recipe for Grilled Fruit with Greek Yogurt Dip to be perfectly paired with their 2012 Grenache Blanc.  The sweet and fruity taste of this dish is a great pair with the medium-bodied crisp  aromatic wine.

2 Peaches
2 Nectarines
2 Plums
1/2 Pineapple
2 tablespoons vegetable oil
1/4 cup local honey
2 tablespoons fresh Meyer Lemon Juice
1 tablespoon fresh lemon zest
2 cups plain Greek yogurt
2 tablespoons raw sugar
1/2 cup fresh blueberries for garnish

Preparation: Pre-heat grill and wipe clean. Once grills are hot, reduce heat to medium. Cut peaches, nectarines and plums in half and remove pit. Cut pineapple into thick slices, removing the core. Brush fruit with vegetable oil.

Glaze: In a small saucepan, over low heat, mix together honey and lemon juice. Whisk until hot.

Grilling: Place fruit on the grill. Grill fruit for approximately 3 minutes on each side. Remove from heat and place onto serving platter. Drizzle glaze onto fruit.

Yogurt Dip: Whisk together yogurt, lemon zest and raw sugar in bowl; transfer into a small ramekin for service. Place on serving paltter and garnish with blueberries.

PHOTO CREDIT: Orfila Vineyards & Winery