Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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  • 1 star values: 0

We were wowed by the flavors of this luscious dessert. Grilling the fruit caramelizes its sugars and concentrates its flavor, while the creamy tang of crème fraîche perfectly complements the nutty, buttery topping.

Adam Hickman
Recipe by Cooking Light July 2015

Gallery

Credit: Jennifer Causey; Styling: Missie Neville Crawford

Recipe Summary

hands-on:
17 mins
total:
32 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • Cut each peach and plum in half; discard pits. Lightly coat fruit with cooking spray. Add fruit to grill rack coated with cooking spray; grill 3 minutes on each side or until grill marks appear. Cut each fruit half into 4 wedges. Place fruit in a large bowl. Sprinkle with granulated sugar and salt; toss gently to coat. Let fruit stand for 15 minutes.

  • Place pecans, brown sugar, and wafer crumbs in a medium bowl, stirring to combine. Drizzle with butter; toss well to combine. Divide fruit evenly among 8 (8-ounce) ramekins, jars, or bowls. Drizzle with remaining liquid from fruit. Top each serving with 1 1/2 tablespoons pecan mixture and 1 1/2 teaspoons crème fraîche.

Nutrition Facts

207 calories; fat 9.2g; saturated fat 3.8g; mono fat 3.1g; poly fat 0.9g; protein 2g; carbohydrates 32g; fiber 3g; cholesterol 16mg; iron 1mg; sodium 87mg; calcium 8mg.
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