Grilled Yakima Stone Fruit Trifle

Grilled Yakima Stone Fruit Trifle
Grilled Yakima Stone Fruit Trifle

Perfect for a summer's day, our Grilled Yakima Stone Fruit Trifle presents brightness in the yogurt and sweetness of the summer stone fruit with floral notes of hibiscus honey. One more reason to love summer in the Pacific Northwest.

Citrus Yogurt

Serves 4


1 cup plain greek yogurt
1/2 lemon, zest
pinch of salt

  1. Combine yogurt, lemon zest and salt in a small bowl.
  2. Mix with spoon until well combined.
  3. Refrigerate until ready to use.

Hibiscus Honey


1 cup honey
1/4 cup water
2 teaspoons dried hibiscus flowers

Note: You can find hibiscus flowers at local organic markets like PCC; or substitute the honey with a floral-infused honey and skip the dried hibiscus flowers.

  1. Combine all ingredients in a pot over medium heat and bring to a boil.
  2. Remove from heat and let rest (to infuse flavors) overnight at room temperature.
  3. Strain out the hibiscus and set aside.
  4. Stone Fruit


    4 assorted stone fruit (peach, nectarine, plum)
    1 tablespoon olive oil
    pinch of sea salt
    15 mint leaves
    1 teaspoon lemon zest
    12 lady fingers

    1. Cut stone fruit in half, remove pit and place in bowl. Add olive oil and salt.
    2. Quickly and lightly grill stone fruit with the cut side up for about 2 minutes. You want the fruit to be firm enough to slice.
    3. Remove from grill and cool to room temperature.
    4. Slice into thick half-moon shapes.
    5. In a medium-size bowl combine grilled fruit, mint leaves, lemon zest and salt.
    6. To serve, spoon about 2 tablespoons of the citrus yogurt into the bottom of each martini glass or other glass bowl. Pour a thin layer of honey over the yogurt. Place one lady finger on top of honey layer. Repeat this process until glass or bowl is three-quarters full. Spoon the stone fruit mixture on top of each dessert.
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