Grilled Stone Fruit Skewers with Brown Sugar Cinnamon Greek Yogurt are a variety of stone fruit grilled until soft and syrupy, and served with a creamy brown sugar cinnamon Greek yogurt dip. They’re summer on a stick!
Welcome to a summery celebration here this Farmer’s Market Friday! We’re here to celebrate what I look forward to the absolute most every summer: STONE FRUIT.
Do you love stone fruit as much as I do? I’ll bet you do. Yes, we have celebrated some stone fruit before on Farmer’s Market Friday. Apricots were the first with my apricot coconut muffins, and peaches came a bit later with my peach caprese quesadillas. This post is different, because it incorporates 4 varieties of stone fruit on one tasty little skewer. We’ve got plums, cherries, peaches, and white nectarines grilled until soft and syrupy. Yes — syrupy! When they come off the grill, the fruit is soft, and it releases all of it’s sweet, slightly smoky juices, and it’s crazy good.
My master plan was to serve these skewers with a sour cream ice cream. Sounds tangy and delicious, yes? It does, and I know you’re not feeling gypped because you get this awesome Greek yogurt instead. It’s also tangy and delicious, not to mention cool, creamy, and easier on the waistline.
Since stone fruit is best in a crumble or crisp with a brown sugar-cinnamony topping, I wanted to incorporate those flavors in the yogurt. And since it’s summer, we need a splash of citrus, so that’s where the lime comes in. I’m a firm believer that a little zing of citrus’ll never hurt anyone.
So I could have just stirred some brown sugar into this yogurt and called it good, but I got the idea to make brown sugar simply syrup — something I’ve never seen before — and I couldn’t shake it. The best part about simple syrup is that the sugar is melted down nice and smooth, ready for your iced tea, cocktails, coffee, smoothies, or yogurt. And brown sugar simple syrup? It’s a nice change from the usual.
It kind of looks like a cup of coffee, yes, but it’s a nice, smooth syrup with a mild, warm, molasses flavor. If you drank this down, I’ll be it would keep you up all night, too. 😉
If you don’t want to go to the trouble of making this simple syrup, just stir in regular brown sugar, or sweeten it up the natural way with honey, agave, or even maple syrup. I usually go the natural route, but like I said, I was trying to go a bit outside the box this time around.
If you happen to have leftovers here…and that’s a big IF…they will keep just fine in the fridge wrapped in plastic wrap. I made a bunch, and we went through a few a day, then there were 2 left that nobody touched. On the 5th day I wondered if they’d still be good. I heated them up a bit, and they were incredible, especially since as they sit, they get even more syrupy. I placed the leftover yogurt in a bowl, topped it with the heated fruit, and poured the syrup over that. Oh yeah…it was better than Day 1.
So since it’s already August, you need to get your stone fruit at the farmer’s market while you still can. Skewer it, grill it, and serve it up with this brown sugar cinnamon yogurt. It’s summer snacking at it’s best, so get it while it’s hot.
- ½ cup brown sugar, packed
- ½ cup water
- 2 cups Greek yogurt (I used Chobani 0% plain)
- 4 tablespoons brown sugar simple syrup*
- 1 teaspoon lime zest
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- 1 giant peach, or 2 medium, pitted and cut into 1" chunks
- 2 medium plums, pitted and cut into 1" chunks
- 2 medium white nectarines, pitted and cut into 1" chunks
- 16 fresh cherries, stemmed and pitted (I used a pitting tool)
- 16 6" wooden skewers, run under water briefly to prevent burning
- Place the brown sugar and water in a small sauce pan and cook over medium low heat until the sugar dissolves, stirring occasionally. Once the sugar dissolves, allow to cook about 5 more minutes to thicken slightly. Remove from heat and allow to cool. You can make this in advance and store in an air tight container in the refrigerator.
- Place the yogurt, simple syrup, lime zest, vanilla, and cinnamon in a medium bowl. Whisk until combined, and taste. If you feel it's not sweet enough, add a bit more simple syrup. Set aside.
- Skewer the fruit on the wooden skewers, alternating with the different varieties. Preheat the grill. Oil the grill grates, and grill the skewers 2-3 minutes per side, or until soft and syrupy. Place on a serving platter and serve on top of the yogurt. Enjoy!
Substitute the fruit with any variety of stone fruit.
Recipe by Flavor the Moments.
Hungry for more farmer’s market fresh produce recipes? Then check out my Farmer’s Market Fresh Pinterest board, which is loaded with recipes utilizing summer’s bounty!