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Fruit That Sizzles for Summer

August 17, 2011
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In the summer, most everything can go on the grill -- even dessert.

Fresh fruit is a healthy and simple dessert any time of year. It's perfect for grilling because its high sugar content caramelizes on the grill.

Just be sure to choose fruits with a firm flesh that are not overly ripe.

Most fruit has enough sugar content that it can be grilled without flavor enhancers or oil. Of course, a little brown sugar, cinnamon and butter brushed on toward the end of grilling tastes great on practically any fruit.

Add a little ice cream and you have a dessert fit for a king.

Here are some tips for grilling fruit:

Grill the fruit directly over medium-high heat (400°), flesh side down, turning once or twice. The high sugar content is a blessing and a curse when it comes to grilling fruit. It can go from golden brown to burnt in less than a minute, so keep a close eye on it while it grills.

For most grilled fruit recipes, you just want it heated through with some grill marks and caramelization.

Grilled Fruit Kabobs

1/2 cup margarine 
1/4 cup honey 
3 fresh peaches, pitted and quartered 
3 fresh plums, pitted and quartered 
3 bananas, cut into 4 pieces each 
12 strawberries, hulled

Preheat an outdoor grill for medium heat and place a large sheet of foil on the grate.

Melt the margarine and honey together in a small saucepan over medium heat. Reduce heat to low and cook gently, stirring occasionally, until slightly thickened, about 5 minutes. Do not let the sauce boil.

Thread a peach quarter, a plum quarter, a banana piece, and a strawberry onto each skewer. Place the skewers onto the foil on the preheated grill; spoon margarine-honey mixture over each skewer.

Grill until the fruit is softened and the sauce has thickened and cooked onto the fruit, about 5 minutes. Flip the skewers, spoon more margarine-honey sauce over each, and grill for about 5 more minutes on the other side.

Serve with ice cream if desired.

Grilled Pineapple Spears With Brown Sugar Glaze

1/2 pineapple, cut into long spears 
1 Tbsp. butter 
1/2 cup brown sugar 
1 tsp. cinnamon 
lemon juice

Preheat grill to medium heat.

Before putting the pineapple down, sprinkle the spears with half of the cinnamon and a little bit of brown sugar.

In a small saucepan, heat the butter, brown sugar and the rest of the cinnamon. Heat until bubbly and the sugar is properly melted.

Grill the pineapple spears over direct heat about 2 to 3 minutes per side, turning occasionally. Each time you turn the pineapple, baste with a brush of the glaze. When finished, plate up and drizzle a final amount of glaze on top.

Grilled Peaches With Honey and Yogurt

4 medium ripe peaches, cut in half (pit removed) 
1/2 cup honey-flavored Greek yogurt 
4 Tbsps. honey 
cinnamon (to taste)

Place peaches cut side down on the grill. Grill on low or indirect heat until soft, about 2 to 4 minutes on each side.

Combine yogurt and cinnamon. Pour 1 tablespoon of yogurt over each peach half. Drizzle with honey.

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