Monday November 17, 2014

Grilling Fruit For Dessert


grilled peaches1

grilled peaches2

grilled peaches9

Grilled fruits have such a delicious flavor that you can add them to virtually any dish!  It is a quick and easy addition to any meal whether it is as an appetizer, side dish, or dessert (my favorite!).  My favorite fruit to grill are P E A C H E S.  You might have a hard time finding some peaches now since they are not in season but there are other fruits that you can grill before it gets too cold outside!  Below are the recipes for these juicy grilled peaches and other grilled fruits as well.  Enjoy!


Combine butter, cinnamon, nutmeg, brown sugar and a pinch of salt in a saucepan on medium-low heat. Whisk into a warm glaze.

Halve the peaches, brush glaze on peaches and grill face down.

Once removed from grill, add to bowl of vanilla ice cream. Drizzle with caramel sauce.

grilled peaches3

grilled peaches7


You will need: 1/4 cup hazelnuts, 1/4 teaspoon pure vanilla extract, 1/3 cup mascarpone cheese, 1/3 cup chocolate-hazelnut spread (such as Nutella), 3 tablespoons whipping cream, olive oil, and 1 pineapple peeled and cut crosswise 1/2 inch thick slices
Preheat the oven to 350 degrees.
Place the hazelnuts on a large, heavy baking sheet, and toast in the oven, stirring occasionally, until the nuts are fragrant and light golden brown in the center, about 7 minutes.
Let cool completely. Rub the hazelnuts between your palms to remove the dark skins from the nuts.
Chop the hazelnuts and set aside.
In a small bowl, stir the vanilla into the mascarpone just to blend. Set aside.
In another small bowl, combine the chocolate-hazelnut spread and the cream.
Microwave until warm, stirring every 20 seconds to blend, about 1 minute total.
Prepare a charcoal or gas grill for medium-high heat, or preheat a ridged grill pan over a medium-high flame.
Lightly oil the grill rack or pan.
Grill the pineapple slices until heated through and beginning to brown, about 3 minutes per side.
Transfer the pineapple slices to a large platter, and drizzle the warm chocolate-hazelnut sauce over.
Dollop the mascarpone mixture atop. Sprinkle with the toasted hazelnuts and serve.
grilled pinapple with nutela


Cut a small piece off the curved side of 4 unpeeled bananas so they’ll sit level, then make a deep slit down the center of each through the peel; place on separate sheets of foil.

Open the slits and brush the inside of each banana with melted butter,

Sprinkle with sugar and 1 ounce chopped semisweet chocolate; fold up the foil.

Grill the packets over high heat until the chocolate melts, 6 to 8 minutes (don’t worry if the peel turns brown).

Open the peels and top the bananas with ice cream, whipped cream, sprinkles and a cherry.

grilled banana


Mix 4 tablespoons melted butter, 1/4 cup light brown sugar, 1/4 teaspoon each curry powder, cinnamon and vanilla extract, a pinch of salt and a splash of dark rum in a bowl.

Slice a pineapple in half lengthwise (keeping the top attached), then cut each half into 3 long wedges; cut out the core.

Place 2 wedges on a sheet of foil; brush with the spiced butter and fold up.

Repeat to make 2 more packets.

Grill over medium heat until the pineapple is soft and golden on the bottom, 15 to 20 minutes.



For the dressing combine 1 tablespoon of fresh lime juice, 2 table spoons of balsamic vinegar, 2 tablespoons of light agave nectar or honey, 1/4 teaspoon of grated ginger, a small pinch of salt and ground pepper to taste, and 6 tablespoons of olive oil.

Preheat a grill pan over medium heat.

Brush both sides of the pear slices with the salad dressing.

Grill the pears for 2 minutes on each side, remove and set aside and allow to cool.

Grilled pear salad5Salad recipe from Culinary Ginger, click here to view full recipe.

I hope you guys are having a great and productive Monday!




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