Preheat your George Foreman Grill for 5 minutes with the lid closed. Toss peaches and plums with vegetable oil and sugar until coated.
Place slices on grill and cook, turning once, for approximately 2 to 3 minutes or until golden. Cool slightly and chop. Toss with maple syrup, ginger, cinnamon and nutmeg. Layer fruit and yogurt in parfait glasses, repeating layers twice. Top with granola.
Tip: You could also top the parfaits with toasted pecans or almonds.