Preheat your grill to medium-high heat, approximately 375-400°F. Pat all fruit halves dry with paper towels—moisture prevents proper charring and creates steam instead of the desired caramelization.

In a small bowl, whisk together honey, melted butter, vanilla extract, cinnamon, nutmeg, and sea salt until fully combined. This glaze is your secret weapon for developing deep flavor during the grilling process.

Brush the honey-spice mixture generously onto the cut side of each stone fruit, then sprinkle lightly with brown sugar. Reserve any leftover glaze for basting halfway through cooking.

Place fruit cut-side down on the grill grates and cook for 6-7 minutes without moving them. Resist the urge to flip—patience creates those coveted char marks that define charred cozy fall grilled stone fruit recipe success.

Flip the fruit carefully and brush the skin side with any remaining glaze. Cook for an additional 7-8 minutes until the skin begins to soften and char marks appear on both sides.

Transfer grilled fruit to a serving platter and allow it to rest for 2-3 minutes. The residual heat continues cooking the interior while the exterior cools slightly.

Top each fruit half with a dollop of Greek yogurt, scatter chopped almonds and fresh mint, and finish with a squeeze of fresh lemon juice for brightness.