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Grilled fruit takes on a new flavor

August 18, 2013

Fruit takes on a whole new flavor when kissed by fire and flame. 

Once the subtle sweetness caramelizes on the surface of the fruit, it makes for a delicious treat ready for dessert or a sweet side with your favorite grilled protein.

I’m going to take baby steps in grilling, going from an easy recipe and building up to more complex recipes featuring sauces to accompany the tender, grilled fruit. 

As always, feel free to make the recipe your own by adding your own fruit to the mix.

— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and chef ambassador to the Wisconsin Milk Marketing Board.


Grilled fruit over ice cream

Grapeseed oil

2 peaches

2 nectarines

2 plums

1 whole pineapple

2 bananas, sliced thick

6 10-inch metal skewers

2 quarts homemade vanilla bean ice cream

Heat grill to 350 degrees.

Rub a grapeseed oil-soaked paper towel on your grill rack. Discard paper towel.

Cut peaches, nectarines and plums in half and remove pits. Then cut each fruit half into quarters, even in size.

Cut off skin of pineapple and slice pineapple flesh into chunks. There is no need to remove the core. Thread fruit pieces onto metal skewers, alternating different kinds. Place on platter.

Place skewers on grill and cook until the fruit is lightly marked, flipping to evenly mark each side.Remove from grill and serve atop two large scoops of ice cream.

— Scott Anderson

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