Mediterranean Grilled Fruit Crunch

2 cups water

1 cup brown sugar

1 tablespoon vanilla extract

4 plums, halved and pitted

4 peaches, halved and pitted

2-3 tablespoons amaranth

1 quart vanilla-flavored Greek yogurt

4-6 tablespoons clover honey

Lemon zest, for garnish

Heat grill to medium heat (375 degrees); spray grate with nonstick spray.

Mix water, brown sugar and vanilla in a 1-quart sauce pan and bring to a boil. Remove from heat and let cool.

Place fruit in a bowl and pour water/sugar mixture over all. Let stand 15 minutes.

Remove fruit from liquid and grill, flat side down for 5 minutes. Brush liquid to flat side and cook 5 more minutes. Set aside to cool, then dice into ¼-inch cubes.

Heat a cast iron skillet at highest heat.

Place amaranth in skillet; stir immediately and continuously to assure all amaranth will "pop" and get toasted. This will take about 2 to 3 minutes. Remove and set aside.

Spoon ½ cup Greek yogurt into glass dessert bowls. Spoon ½ cup diced fruit on top of yogurt. Pour 1 tablespoon honey over the fruit and sprinkle with ½ tablespoon toasted amaranth. Top off with a pinch (two times across the grater) of lemon zest.

Serves four to six.

Jack Mac Intosh, Itasca