Grilled Pluots with Yogurt and Almond-Ginger Brittle

Preheat grill to high heat.

Cut fruit in half and remove pits. Spray inside of the fruit with nonstick spray.

When grill is heated, place pluot halves on the grill, cut-side down. Grill, uncovered, for 2–3 minutes or until fruit is warm and nice grill marks have formed.

Meanwhile, place almonds, syrup, ginger, and salt in a small skillet. Cook over medium heat for about 5 minutes. The syrup will bubble and somewhat evaporate, leaving a sticky nut and ginger mixture. Transfer the brittle to a plate to cool.

Serve grilled pluots with a couple spoonfuls of yogurt and a sprinkle of brittle.