Recipe courtesy of PYLOS restaurant in New York City and
Diane Kochilas, consulting chef and acclaimed cookbook author

Ingredients
4 Ripe Nectarines (pitted and sliced in half)
2 lbs. Authentic Greek Fage Total Yogurt
2 tsp. Freshly grated lemon zest
2 Tbs. Confectioner’s sugar
1 C. Mavrodafne (Greek sweet wine) *
1 Cinnamon Stick
3 Cloves
5 Black Peppercorns
1 Sheet phyllo dough (cut into four even squares)
Mint (for garnish)

* Mavrodafne may be substituted with a good Muscat wine

Preparation
• Combine yogurt, lemon zest and confectioners sugar in small bowl and set aside
• Combine sweet wine, cinnamon, cloves and peppercorns in small saucepan
• Reduce slowly over medium heat (5-10 minutes) until thickened
• Bake phyllo in a 350-degree oven 2-4 minutes and set aside
• Place nectarines, flesh side down, onto a hot grill and sear for 2-4 minutes

To Plate:
• Ladle sauce evenly onto four plates
• Place a piece of baked phyllo in the center of each plate
• Remove nectarines form the grill and place on top of phyllo
• Fill each nectarine half with a dollop of sweetened yogurt
• Garnish with mint and serve