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Throw another piece of fruit on the barbie

August 21, 2013|Scott Anderson | Culinary Passion

Ready to serve up some stone fruit but with added deliciousness? Look no further. This grilling experience will leave your tastebuds tingling and ready for more.

Make sure the figs are ripe, and not rock hard or they won’t be as sweet after grilling. Feel them, if they feel firm but give under a light press, then you are ready, simply wash and remove the stem.  

In fact, be sure to wash all your fruit and remove any grocery stickers, as they are not too tasty when grilled.

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. 

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Grilled stone fruit with gingered honey

1 cup aged balsamic vinegar (see cook’s note)

1 tablespoon light brown sugar 

2 tablespoon honey

1/2 teaspoon ground ginger

3 peaches, halved and pitted

3 apricots, halved and pitted

3 plums, halved and pitted

6 ripe figs, halved

1/4 cup grapeseed oil

Kosher salt 

Preheat grill to medium to high heat or 350 degrees.

Combine balsamic vinegar, brown sugar, honey and ginger in a small saucepan over medium heat. Bring to a boil, reduce heat to low, and simmer for 15 minutes or until sauce is slightly thickened and covers the back of a spoon.

Brush peaches, apricots, plums and figs with oil, and sprinkle with salt. Grill fruit, in batches, 1 to 2 minutes per side, and then transfer to a large platter. Use an alumnium tent to keep fruit warm.

Drizzle grilled fruit with half of balsamic glaze. 

Save remaining glaze as a dip for guests to dip into when serving.

Cook’s note:  The deeper aging gives the balsamic vinegar a richer, darker and sweeter taste.


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