- Prep Time
- 10 mins
- Total Time
- 30 mins
- Each ripe apricots and peaches, cut into cubes
- Mango, peeled and cubed
- Pure Olive Oil
- 100% Pure Maple Syrup
- Packed brown sugar
- Melted butter
- Honey & Almond Granola Cereal
- Raspberry Chocolate Drizzler
- Cherry Vanilla Frozen Yogourt
- Icing sugar for dusting
- Fresh mint
Preheat barbecue to medium-high.
Toss cubed fruit with olive oil. Place fruit in grill basket. Place on grill, close lid and cook until fruit is very tender and caramelized, about 5 minutes, turning as needed.
In bowl, stir fruit with half the maple syrup to make fruit compote.
Combine remaining maple syrup, brown sugar, butter and granola; stir well to combine.
Line an 8-inch (2 L) square metal baking pan with parchment paper; oil paper. Press mixture into pan in a thin even layer. Place on top rack of barbecue and cook until golden around the edges, about 5 minutes. Cool completely; cut into 8 pieces.
Pour some of the drizzler on a plate. Start the stack with 1 piece of granola crisp, add a scoop of frozen yogourt and top with another piece of granola. Spoon fruit compote on top and dust with icing sugar. Garnish with mint.
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Nutritional Facts Per Serving
- 14 g
- 53 g
- 6 g