As the summer approaches, chances are you’re thinking about what meat you’re going to toss on the grill rather than about desserts. Before you think I’ve made a typo in my writing read on…Desserts on the grill are an easy way to a decadent mouth-watering treat with a heaping side of nutrition! Consider grilling fruit – the heat intensifies the sweetness in the fruit by caramelizing the sugars, and this process actually brings out the juices in fruits like peaches, plums and pineapples. When thinking about what fruits to grill, choose fruits that are ripe but firm- firm fruits will hold their shape when heated. Some of my favorites include: Plums, peaches, apples, pears, pineapple, bananas and figs!
Tip: Make sure you clean your grill thoroughly; no one likes steak-flavored peaches!
Grilled Pineapple with Sorbet & Toasted Coconut
- 1 container Sorbet (coconut, mango or other tropical flavor)
- 1 fresh Pineapple
- Cinnamon to taste
- Coconut flakes, lightly toasted
- 1 jar Prepared Caramel sauce
- Canola oil, for brushing fruit
- Prepare a hot fire in a charcoal grill or heat a gas grill to medium-high.
- Prepare the Pineapple: Cut off the crown of the leaves and the base of the pineapple. Stand the pineapple upright; pare off the skin cutting downward in vertical strips.
- Lay pineapple on its side and cut 1-inch thick slices. Brush pineapple slices with canola oil.
- Coat grill with cooking spray and lay pineapple slices on the grill. Cook 3 to 4 minutes per side and remove from grill.
Prepare the dessert:
- Place one slice of grilled pineapple on an individual serving dish, sprinkle with cinnamon.
- Scoop ¼ cup sorbet and top pineapple, drizzle with caramel sauce and top with toasted coconut, sprinkle with additional cinnamon if desired. Serve immediately.
Recipe by Jacqueline Gomes, RD, MBA
Grilled Pears with Currants
- ⅓ cup dried currants
- ¼ cup apple juice
- Pinch of freshly ground pepper
- 6 firm but ripe Anjou USA Pears
- 4 tablespoons unsalted butter, melted
- Vegetable oil for brushing on grill
- Prepare a hot fire in a charcoal grill or preheat a gas or electric grill on high.
- In a small bowl, combine the currants, apple juice, and pepper. Allow the currants to marinate until ready to serve.
- Peel the pears and cut them in half lengthwise. Use a paring knife or melon baller to remove the core, leaving a gumball-sized-hole. Place in a shallow dish and brush all over with the melted butter.
- When ready to grill, brush the grill grate with vegetable oil. Place the pears, cut side up, in a single layer directly over the hot fire. Cook just until grill marks appear, about 3 minutes. Brush with any butter remaining in the dish, then turn and grill until tender but firm, about 3 to 4 minutes.
- Serve warm with a little of the apple juice-soaked currants spooned over the top.
Recipe source: USA Pears, www.usapears.com