I have this terrible habit in spring. Whenever I go to the grocery store this time of year so much of the fruit looks amazing and I’ve been known to buy too much of it.

I have to remind myself, when I’m at the store, that one human should only consume X-amount of calories per week and all the fresh items I want to place in my basket will not last into the next week.  It’s hard to hold back because I think, “What if these plums and apricots don’t look as good next week, what if they sell out and don’t get anymore in!”  I see it and I think surely I could come up with something beautiful and delicious to do with it. But, I forget that it’s probably only me that will be eating it. We are all going in different directions and eating different things in this family. So, 9 times out of 10, if I buy it I’ll be the one to eat it.

So I pick a couple of items and then leave the produce section to relieve myself of the temptation to be ridiculously wasteful.

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Brûléed Plums and Apricots with Sweetened Yogurt and Toasted Pecans

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Ingredients

• 4 small apricots halved and pitted
• 4 small plums halved and pitted
• 2-3 tsp. turbinado sugar
• 4 oz. plain Greek yogurt
• 1 Tbsp. agave
• 2 Tbsp. pecans chopped and toasted

Instructions

1. Line a small cookie sheet with parchment paper.
2. Place apricot and plum halves (cut side up) on the parchment lined cookie sheet.
3. Sprinkle turbinado sugar evenly over the top (cut side) of each piece of fruit.
4. Place the cookie sheet on the top shelf of your oven 2 to 3 inches from the element.
5. Set oven to broil and cook for ~5 minutes.
6. While fruit is broiling combine the Greek yogurt and agave in a small bowl.
7. Whisk them until well combined and smooth.
8. When the fruit is soft and slightly golden on top remove it from the oven.
9. Place two plum halves and two apricot halves into each of 4 bowls.
10. Divide the yogurt among the four bowls, spooning it over the top of the fruit.
11. Divide the toasted pecans evenly among the four bowls, sprinkling them over the top of the yogurt.
12. EAT!!!

Six years ago I probably wouldn’t have dreamed up this dessert. Back then only chocolate, peanut butter, heavy cream, and caramel were the types of ingredients considered when I pondered dessert.

If I were peering into a dessert case at a cafe or bakery anything that resembled fruit would not warrant a second glance from me.  Even lemon meringue pie seemed like a silly waste of calories!

I don’t know what happened but I’ve finally crossed over. Maybe I grew up. What ever it was that changed in me I’m glad for because this dessert was over the top lovely and bursting with flavor!