fresh mango, pureed (2 3/4 cups) |
1 1/2 cups hot water |
1 cup sugar |
1/2 teaspoon lemon juice |
almost any fruit can be grilled with delicious results. grilled fruit complements frozen desserts such as sorbet or ice cream. the differences in temperature, texture, and taste are appealing and a great crowd pleaser. |
make sure grill is clean, on medium heat and lightly oiled. |
some commonly grilled fruits are fig, pineapple, banana, and nectarine or |
figs: use fresh if available - dried are also good. place figs in saucepan |
and cover with port and zest from 1 lemon and simmer for 15 minutes. these |
can be served poached or lightly grilled. |
pineapple: peel, core, and slice pineapple. combine 1 cup of orange juice |
and 1/2 cup dark brown sugar in saucepan and simmer on low heat until mixture |
starts to thicken. stir to avoid burning. brush on pineapple slices and grill lightly until grill marks appear, about 2 minutes per side. |
banana (1 bunch): cut bananas lengthwise and place in baking tray. combine 1 cup orange juice, 2 tablespoons lime juice, 4 tablespoons molasses and pinch of salt. simmer for a few minutes. pour mixture over bananas, covering fruit and then grill. turn over gently about 2 minutes per side. |
nectarines or peaches - pit and cut fruit in half. lightly salt fruit if not sweet. lightly brush olive oil and toss fruit in bowl with dark brown sugar covering all surfaces. grill 3 to 4 minutes per side. |
