As long as the grill is fired up, grill your dessert!
In this recipe from McCormick, naan flatbread, an Indian staple, serves as the base for fresh fruit.
Both the bread and the fruit are grilled separately, then assembled with a yogurt sauce, chopped pistachios and a garam masala-spiced honey drizzle that continue the theme.
Grill your favorite fruit: apricot, mango, nectarine, peach, pineapple, plum or strawberry work well.
If you’re concerned about buying a bottle of spice for just one recipe, fear not:
Garam masala, which adds warm, sweet flavor, is an all-purpose seasoning for chicken, fish, lamb, potatoes, rice pilaf, even breads. Read more about it below. You may even already have the spices to blend your own (see the end of this article).
Prep time is 20 minutes, cook time is 10 minutes.
RECIPE: GRILLED FRUIT FLATBREAD WITH INDIAN ACCENTS
Ingredients For 4 Servings
A peach tart made on the grill. Photo courtesy McCormick.
2 tablespoons butter, melted
2-1/4 teaspoons garam masala, divided (we used McCormick Gourmet Garam Masala Blend)
1 tablespoon plus 1 teaspoon honey, divided
1 package (8.8 ounces—2 pieces) plain naan
2 ripe peaches, pitted and quartered
1/2 cup plain yogurt (substitute vanilla yogurt)
2 tablespoons flaked coconut
1 tablespoon finely chopped pistachios (substitute sliced almonds, chopped walnuts or pecans)
1. MIX the butter, 2 teaspoons of the garam masala and 1 teaspoon of the honey in small bowl. Brush the naan and peaches with honey mixture.
2. GRILL the naan over medium heat 2 to 3 minutes per side or until toasted. Grill the peaches 2 to 3 minutes or until grill marks appear. Slice the peaches into 1/4-inch thick slices.
3. MIX the yogurt and coconut; spread atop each naan. Top with the sliced peaches and sprinkle with the pistachios. Mix the remaining 1 tablespoon honey and 1/4 teaspoon garam masala and drizzle over the top of the peaches. Serve warm or at room temperature.