If you think the fresh, ripe fruits of summer are delicious, try grilling them for a dessert that is sizzling and sweet.
How many of us turn off the grill once the main course is done?
But grilled fruit is easy to prepare and can stand alone for dessert, with a simple spoonful of whipped cream or scoop of ice cream. Add some grilled pound cake or angel food cake for a more substantial finish, a toasted base to absorb the flavorful fruit juices.
Of course, grilled fruit doesn’t have to mean dessert. Serve cinnamon-dusted grilled pineapple slices alongside grilled chicken for a dinner with Caribbean flair. Grill mango and kiwi drizzled with lime juice for a citrusy accompaniment to fish.
Just like grilling meat and vegetables, the flavor of fruit will deepen as it cooks. The flames will help to concentrate the natural sugars in the fruit, and its flesh will become soft, juicy and caramelized.
Stone fruits like peaches, plums and nectarines cook exceptionally well over an open flame. More delicate fruits like berries, mangos, figs or chunks of kiwi can be cooked on skewers and will need to be watched carefully for burning, as they will soften quickly over the flame. They can also be grilled in a pan to keep the small soft pieces from dropping through grill grates.
Fruit has enough sugar in it that it doesn’t need to be basted, but doing so will only increase its flavor. Try basting stone fruit with amaretto; the liquor will burn off during cooking, leaving behind an almond flavor that pairs well with peaches or plums.
Don’t hesitate to add some spice to the mix either. Cinnamon, nutmeg, allspice and cardamom all will enhance the flavors of the fruit and give the dessert a bolder taste.
For grilling berries and figs, brush the fruits with balsamic vinegar before cooking, which will help to accentuate the sweetness of the fruit.
Here are two recipes for desserts hot off the grill. For a more simple version of each, just grill the fruits as instructed and serve with a scoop of vanilla ice cream.
AMARETTO GRILLED PEACHES
AND POUND CAKE
1 pound cake (1 lb. loaf)
4 ripe peaches
¼ cup amaretto liqueur
Ground nutmeg
2 tbsp. unsalted butter, softened, plus more for spreading
2 tbsp. brown sugar
Vanilla ice cream or whipped cream
Heat a grill on high. When hot, reduce heat to medium. Spray grate with nonstick spray for grilling.
Cut pound cake into eight slices and butter each side. Cut peaches in half and remove pit.
Place cake slices and peaches (cut side down) on grill. Baste both with amaretto.
Grill cake until it is toasty and has grill marks on it. Flip and grill opposite side. Baste top side with amaretto. When second side is done, remove from grill to a plate.
When peach halves have grill marks on their cut sides, flip over, baste cut sides with amaretto and sprinkle with nutmeg. Close lid and continue grilling until peaches are very soft and juicy.
Combine butter and brown sugar. When peaches are nearly done, spoon a dollop of brown sugar butter into center of each peach half. Close grill lid and cook until filling is melted and bubbly. Remove from grill.
Place a slice of grilled pound cake on individual dessert plates. Top each with a grilled peach half and a scoop of vanilla ice cream or a dollop of whipped cream. Drizzle with remaining amaretto, if desired.
Makes 8 servings.
— Lisa Abraham
GRILLED POLENTA WITH
BALSAMIC FIGS AND BERRIES
AND MASCARPONE CREAM
½ cup whipping cream
2 tbsp. confectioners’ sugar
½ cup mascarpone cheese
1 lb. loaf prepared polenta
Unsalted butter for spreading
Cinnamon sugar
Allspice
4 fresh figs, cut in half
12 medium-size strawberries
¼ cup good quality balsamic vinegar
Balsamic syrup, for drizzling (optional)
In a chilled bowl with a chilled beater, whip cream and confectioners’ sugar on high with an electric mixer until stiff peaks form. Add mascarpone and continue mixing until the two are well combined. Refrigerate until ready to serve.
Heat a grill on high. When hot, reduce heat to medium. Spray grate with nonstick spray for grilling.
Slice eight slices of polenta, ¼-inch thick, off of loaf (you may have some remaining). Butter each side of polenta.
Meanwhile, place three strawberries and two fig halves, alternately, on a skewer. Repeat with remaining fruit on three additional skewers. Use either metal or wooden skewers, but if using wooden, remember to soak in cold water for 30 minutes before filling.
Place polenta slices and fruit skewers on grill.
Sprinkle polenta side facing up liberally with cinnamon sugar and a dash of allspice. Grill until polenta has charred grill marks and begins to bubble on bottom. Flip slices. Sprinkle top side with cinnamon sugar and allspice, and grill until bottom has grill marks. Remove.
While polenta is cooking, baste fruit skewers with balsamic vinegar. Figs and strawberries will grill quickly, so be careful not to burn. Turn as needed to prevent burning. Remove when fruit is soft and juicy.
Place two slices of polenta on each of four plates. Top each with a generous dollop of mascarpone cream. Place fruit from one skewer on each plate. Drizzle with balsamic vinegar or balsamic syrup.
Makes 4 servings.
Notes: If you can’t find fresh figs, use all berries. For a sweeter dessert, drizzle with honey instead of balsamic.
— Lisa Abraham
Lisa Abraham can be reached at 330-996-3737 or at labraham@thebeaconjournal.com. Find me on Facebook, follow me on Twitter @akronfoodie or visit my blog at www.ohio.com/blogs/lisa.