With all the fresh fruit in season, dessert is easy. Grilling fruit may sound a little bizarre, but it can bring out a unique flavor you’re sure to love. Fruit is mostly sugar and water. Grilling will cook a lot of the water out and will caramelize the natural sugars. These can be enjoyed right off the grill or as a topping for homemade ice-cream. Enjoy!
1 cantaloupe — peeled, seeded, and cubed 1/4 cup butter 1/2 cup honey 1/3 cup chopped fresh mint leaves Skewers
Preheat grill for medium heat. Thread the cantaloupe chunks onto 4 skewers. In a small saucepan, heat butter with honey until melted. Stir in mint. Brush cantaloupe with honey mixture. Lightly oil grate. Grill skewers 4 to 6 minutes, turning to brown all sides. Serve with remaining sauce.
Back to top
3 tablespoons white sugar 3/4 cup balsamic vinegar 2 teaspoons freshly ground black peppercorns 2 large fresh peaches with peel, halved and pitted 2 1/2 ounces blue cheese, crumbled
In a saucepan over medium heat, stir together the white sugar, balsamic vinegar, and pepper. Simmer until liquid has reduced by one half. It should become slightly thicker. Remove from heat, and set aside. Preheat grill for medium-high heat. Lightly oil the grill grate. Place peaches on the prepared grill, cut side down.
Cook for about 5 minutes, or until the flesh is caramelized. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2 to 3 minutes. Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze. Sprinkle with crumbled blue cheese.
1 fresh pineapple — peeled, cored and cut into 1 inch rings 1/4 teaspoon honey 3 tablespoons melted butter 1 dash hot pepper sauce Sea salt, to taste
Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight. Preheat an outdoor grill for high heat, and lightly oil grate. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
8 fresh figs 1/2 cup goat cheese, softened 8 grape leaves, drained and rinsed 1/2 cup honey Skewers
Preheat grill for medium heat. Make a small incision in the bottom of each fig (large enough to hold pastry bag tip). Place goat cheese in pastry bag with plain tip. Fill figs with goat cheese by squeezing a small amount of cheese into the bottom of each fig. The figs will plump up when filled.
Wrap each fig with a grape leaf, and skewer 2 to 3 figs on each skewer. Lightly oil the grill grate. Place fig skewers on hot grill. Cook for 2 to 3 minutes, turning once. Drizzle with honey, and serve.
|| Back to top || Source
Photo credit — Fresh canteloupe, ©iStockphoto.com/trigga; Honey, ©iStockphoto.com/filonmar
