Ingredients

• 1 nectarine, halved
• 1 pluot, halved
• 4 T brown sugar (or granulated or raw sugar)
• 3/4 C plain Greek yogurt
• 1 T maple syrup
• 1/4 t cinnamon
• 1 t orange zest, grated (optional)
• 1 T reduced apple cider vinegar (reduced from 1/2 C)
• 2 strawberries, chopped
• 1 T roasted almonds, chopped

Instructions

1. Halve fruit and remove pit. Bake at 350F for 30-45 minutes (in toaster oven, conventional oven may require less time), until fruit is tender and warmed through.
2. In small saucepan bring vinegar to a boil over medium heat. Reduce (about 10 minutes) until thickened and syrupy. Keep an eye on it so it doesn't burn.
3. Mix yogurt, maple syrup, cinnamon, and zest together. Set aside (you could freeze it and have frozen yogurt).
4. Remove fruit from oven. If any juices have accumulated in the middle of the fruit (where the pit was), spoon out (otherwise the sugar will just soak in). Top fruit with sugar and carefully melt the sugar using a kitchen torch. If you don't have a torch, place in the broiler and cook until sugar is browned (keep an eye on it so it doesn't burn - it will just take a couple of minutes). Let the sugar cool for a minute or so. It should harden and form a sort of crust.
5. Top with a dollop of yogurt, a sprinkle of almonds and strawberries, and a drizzle of the reduced vinegar.