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Grilled Indian naan flatbread serves as the “crust” for these fresh fruit tarts. Top with creamy yogurt sauce, grilled seasonal fruit, like peaches, Garam Masala-spiced honey drizzle and pistachios for an amazing summer dessert.
2 tablespoons butter, melted
2 1/4 teaspoons McCormick Gourmet™ Garam Masala Blend , divided
1 tablespoon plus 1 teaspoon honey, divided
1 package (8.8 ounces) naan, (2 pieces)
2 ripe peaches, pitted and quartered
1/2 cup plain yogurt
2 tablespoons flaked coconut
1 tablespoon finely chopped pistachios
Mix butter, 2 teaspoons of the garam masala and 1 teaspoon of the honey in small bowl. Brush naan and peaches with honey mixture.
Grill naan over medium heat 2 to 3 minutes per side or until toasted. Grill peaches 2 to 3 minutes or until grill marks appear. Slice peaches into 1/4-inch thick slices.
Mix yogurt and coconut; spread on each naan. Top with sliced peaches. Sprinkle with pistachios. Mix remaining 1 tablespoon honey and 1/4 teaspoon garam masala. Drizzle over top.
Variation: Try with other fruits in season, including plums, nectarines, mango, strawberries and pineapple. Top with other nuts such as sliced almonds, chopped walnuts or pecans.
(Amount per serving)