After returning from my Costco run this weekend, I realized I had to start thinking of creative ways to get rid of the 4 lbs. of plums I purchased (seemed like a good idea at the time). I could have made some type of plum sauce, but since it’s July 4th weekend, something just had to be grilled.
NB: Typically, I prefer to use rum when grilling fruit, but I found a bottle of Jack Daniel’s and it just felt more patriotic. Happy birthday, ‘Mericuh.
- 2 plums, pitted & quartered
- 2 bananas (not too ripe!), halved lengthwise
- 1 cup plain Greek yogurt (suggested alternatives: strained traditional yogurt or 1:1 traditional yogurt & ricotta cheese)
- 1/4 cup chopped walnuts, toasted
- 1 bunch fresh basil, chopped
- 2 tbsp whiskey (alternative: white rum)
- 1 tbsp honey, plus more to drizzle
- Zest of 1 lemon + juice of half
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 pinch salt
- As you wait for your grill to heat up, combine the lemon juice & zest with a pinch of salt and the spices in a medium bowl, then add the chopped basil. If you like, add a splash of whiskey (aside from imparting its own flavor, the alcohol will help extract flavors from the spices).
- In a second bowl, combine 2 tbsp whiskey (with a pinch of your spices, if you like) and the plums.
- Toast off the walnuts in a skillet over medium heat – they’re ready when they become fragrant & slightly browned. Add them to the lemon juice mixture with 1 tbsp honey and the Greek yogurt; stir to combine.
- Finally, drizzle the plums with honey and grill for 2-3 minutes on each side (will vary by grill), until you achieve nice grill marks. When you turn the plums for the first time, splash the banana halves with the whiskey mixture and begin grilling them – they will take less time to cook.
- Add half of the yogurt mixture to a serving bowl and arrange 4 plum quarters and two banana halves as shown above. Garnish with mint and chopped walnuts if desired. Serves 2.