Grilled Stone Fruit & Yogurt Parfait #SundaySupper

Photo of a fruit parfait with grilled nectarines, plums, and cherries with yogurt.

Until I grew up and began buying fruit by the pound at supermarkets, I didn’t appreciate how well-heeled my family was–in fruit. Peach, persimmon, plum, pomegranate, and fig trees flourished in the backyard of my girlhood, at least for a time. I don’t remember anybody spraying or pruning them, but the trees just grew and gushed fruit. My favorites among them were the stone fruits. Today’s #SundaySupper recipe for this simple, no-bake dessert, Grilled Stone Fruit & Yogurt Parfait, recognizes and celebrates those downy peaches and bantam plums that, as a child, I took for granted. Hopefully, those fruit trees still stand today.

Grilled Stone Fruit Parfait with Yogurt
I love desserts that are fruit filled. This parfait with grilled nectarines, plums, and cherries is easy to make and looks elegant when served.
 Grilled Stone Fruits with Yogurt
Grill the fruit in a stove-top pan (as I did) or in an outdoor-grill pan. Keep a pint-sized container of vanilla yogurt in the fridge, as well as a variety of stone fruits. This is a cooling dessert to serve after the summer barbecue.
Grilled Stone Fruit
Nectarines and Plums in Grill Pan
Grilled Cherries
Cherries in the Grill Pan
Recipe: Grilled Stone Fruit & Yogurt Parfait (Serves 4)
3 large nectarines, halved
3 black plums, halved
1 pound cherries, pitted and halved
32 ounces vanilla yogurt
  1. Heat grill pan until medium-hot. Place fruit cut side down into the pan (it’s ok to cook it all at the same time). Grill fruit until it shows grill marks and begins to caramelize. Remove the grill pan from heat and allow the fruit to cool to room temperature.
  2. Place fruit on a clean cutting board and cut nectarines and plums into bite-size chunks. After cutting, add nectarines and plums to a bowl with cherries.
  3. In parfait glasses, spoon a heaping tablespoon of yogurt into the bottom of each glass and follow with a layer of grilled fruit. Repeat with another layer of yogurt and grilled fruit. Top each parfait with a cherry and serve immediately or refrigerate for up to seven hours before serving.
Make it Vegan:
Use a non-dairy yogurt instead of dairy yogurt in the parfait.
As it happens, I’m not the only one who is thinking about summer barbecues. My fellow #SundaySupper bloggers are also preparing fabulous dishes. See their links below, and at 7 p.m. EST, join us on Twitter for an enjoyable chat all about summer barbecues. Use the hashtag #SundaySupper, and remember to see our collective dishes on Pinterest

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  1. says

    What a way to showcase the wonderful flavors of stone fruit than to grill them and layer it up with yummy yogurt. Sweet, simple, and a great treat any time of the day.

  2. says

    My inlaws used to have a couple peach trees in their back yard…and boy was that fruit amazing. I love the idea of grilled fruit…especially in your beautiful parfaits!

  3. says

    What a blessing to have all those fruit trees in your backyard as a child =)

    Your parfaits do look ever so elegant, Alaiyo. As one who grills only on her indoor Emeril grill, I am reassured that someone else does the same =)

    Quick Question: When grilling the fruits, do you rub coconut oil on the grill? Or another kind of oil?

  4. says

    I just love how stone fruit takes on a sweeter, richer flavour when grilled – and your parfaits look so pretty! I didn’t have such exotic trees growing up, but we did have an apple tree and a strawberry patch – oh the delights of fruit grabbed straight from the garden!


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