It is great to grill outdoors on a warm summer’s evening, fire does wonderful magic to fish, fowl, beef, lamb, crustaceans, vegetables, really just about anything and everything! But one thing I have noticed, most people stop the grilling process after the main course is done. This seems like a waste of a good fire to me!
Grilled fruits are scrumptious, the fire caramelizes the sugar intensifying the inherent sweetness. The grilling time is rather quick too! Just a few minutes depending on which fruit one is grilling.
Perhaps I am a bit of a pyromaniac, but over the years I have grilled everything I can imagine! Here are some of my favorites:
Grilled Grapes: Take a bunch of green seedless grapes, and grill them, rotating the bunch to expose all sides to the flame, serve on a platter with a mixture of raw unfiltered organic honey and Greek yogurt.
Grilled Pineapple: Find a perfectly ripe, even a tad overripe, pineapple. Cut off the top, skin it, core it, and slice into ¼ - ½ inch slices. In a small saucepan, mix ½ cup each of rum and brown sugar with a pinch of cinnamon, place on the warm part of the grill and stir until thoroughly combined and sugar is dissolved, move to a lower heat area of the grill and occasionally stir. Grill the pineapple slices - perhaps 2 minutes per side, depending on heat and thickness of slices. Remove to a platter or individually plate, Top with good vanilla ice cream and drizzle with the rum syrup.
Grilled Peaches and Plums: Melt 6 Tablespoons of butter in a small saucepan and add ¼ of sugar, stir until solve, set aside, but keep warm. Halve and pit peaches and plums, place on grill flesh side down and baste with butter/sugar mixture. Turn over and baste again with butter and sugar mixture. Serve with a dollop of mascarpone.
Grilled Watermelon: Slice into manageable pieces, either with or without the rind, I like them about an inch thick, and sliced into quarters. Grill as usual, plate and douse with a splash of ouzo, zest a fresh lemon over - fantastic!
Grilled Peaches and Cream: Halve, pit and thickly slice some peaches, slice a loaf of pound cake, grill the peaches and the pound cake, plate, and top with a billowy cloud of freshly whipped cream.
Grilled Banana Splits: Peel and halve bananas, grill, turning once, plate, (or bowl in this case) and top with coffee ice cream and chocolate sauce.
Grilled Mango: Peel and thickly slice a not overly ripe mango. Brush very lightly with neutral oil and grill just until softened; sprinkle with cilantro and/or mint and lime juice (you might as well grill the lime first, too).
Grilled Figs: Cut a slit in as many figs as you like, and insert a slice of triple cream brie de meaux or Saint André. Grill low and slow…
Grilled Strawberry Shortcake: Gather your berries and core them or don’t. Skewer them and grill. Grill some pound cake. Remove berries from skewer, or leave them on, and top the pound cake, then dollop some whipped creme fraiche and a drizzle of balsamic syrup. So good.
Grilled Apricots: Halve and pit, grill flesh side down first, then turn, all the time basting with a mixture of equal parts sugar and bourbon (muddled with fresh mint). Serve with fresh berries.
Grilled Grapefruit: Cut in half, and grill cut side down. Drizzle with good honey and crushed pistachios.
Grilled Banana and Nutella Sandwiches: Mash the banana(s) and spread on a slice of Brioche, on another slice of Brioche, spread the Nutella. Press the two together. Lightly butter on of exterior surfaces and place butter side down on the grill, while grilling butter other side, flip when golden brown, remove from grill when done, plate, and sprinkle with powdered sugar.
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