Grilled nectarine skewers with maple syrup
Nectarine on the barbecue is simply a must in summer time. The caramelised fruit with nuts and yoghurt is a great way to enjoy a summer treat outdoors.
4 medium, halved, stone removed
99% fat-free, plain Greek yoghurt, unsweetened
1 tbs, lightly toasted
- Lightly spray a chargrill or barbecue with oil and heat over medium heat. Thread 8 nectarine wedges onto a wooden skewer (see note). Repeat with remaining wedges. Cook skewers for 2–3 minutes each side or until golden and charred. Brush nectarine with a little maple syrup towards end of cooking.
- Top skewers with yoghurt. Serve drizzled with remaining maple syrup and sprinkled with pistachios.
TIPS: Soak skewers in cold water for 10 minutes before using to stop them burning during cooking. To toast pistachios, preheat oven to 200°C or 180°C fan-forced. Spread pistachios on a baking tray and bake for 3–4 minutes or until toasted.