SWEET AND HOT
Grilling fruit takes dessert to new level
THE SERIES
Dan Clapson explores the many different ways to utilize your grill this season. Today he covers decadent desserts featuring grilled fruit.
Veggies aren’t the only nonmeat items that really come alive on the grill.
Whether you’re searing radishes to tenderize them or cooking corn with the husk on to let it steam in its own juices, you can see that a hot barbecue can do magical things to fresh produce. So why not fruit?
Here are some interesting ways to work grilled fruits onto your backyard dinner table to impress friends and family ( and maybe even yourself ).
Apples
Quarter and lightly oil apples with a mild choice such as canola or grapeseed before tossing these sweet treats on the grill.
Searing on all sides will allow the apples to become tender and sweeter and you’ll get a little flavour boost, too, not unlike a good set of grill marks on a steak or pork chop.
Throw the grilled apples onto the same platter as your meat( s) of choice and let people pair as they please.
Apricots, nectarines and peaches
Whether you like a fuzzy fruit exterior or not, these stone fruits really hit their stride after some time on the barbecue. Simply pit the fruit after halving, then grill on each side for a couple minutes.
Sliced up, they are a fantastic addition to a simple spinach and goat cheese salad, cheese platter or even when used to fill a tart.
Bananas
Create a decadent dessert by starting with a few sliced bananas. Wrap them in tinfoil with a decent drizzle of caramel sauce, a splash of brandy and a handful of walnuts then let them cook on the barbecue on a low temperature for a few minutes. This combination creates a delicious topping for an ice cream sundae.
My sweet tooth is biased, but I highly recommend you try the included recipe out.
Berries and rhubarb
Fruit crumbles are a staple of summer dining, but instead of preparing it in a baking dish and popping it in the oven, utilize that top shelf on your barbecue.
Pair some sliced rhubarb ( I know you’ve got some in that garden of yours!) with the berries of your choice. Sprinkle with a traditional crumble topping of butter, sugar and flour, wrap in tinfoil and let it cook slowly until perfectly tender and sweet.
Cantaloupe and honeydew melon
Wrapping strips or cubes of melon in prosciutto is a no- fail appetizer at any summer patio party, so take this classic combination one step further by grilling the melon pieces first.
The melon will maintain its texture surprisingly well, while the now slightly sweeter grilled outsides will become a nice balance to the salty prosciutto.
Watermelon
This fruit is so regularly pigeonholed into one culinary application: sliced and served chilled. It’s true that this pink and green beauty can be ridiculously refreshing au naturel on a hot day, but there’s no reason you can’t have some fun with it. Skewer cubes of watermelon with chunks of red onion and zucchini, and brush it with a little soy- Sriracha sauce for a sweet- meets- savoury side dish your guests will love.
Formore recipes and grilling tips head to BBiQ. ca. Vanilla Ice Cream Sundae with Banana, Brandy and Caramel Sauce
Sauce:
4 bananas ( peeled and half- inch slices) 1 cup ( 250 mL) roughly chopped walnut pieces 1/ 4 cup ( 60 mL) caramel sauce 2 tbsp ( 30 mL) brandy 1/ 2 tsp ( 2.5 mL) vanilla
1. Heat barbecue on medium flame to about 300F( 150 C).
2. Place all ingredients in a medium bowl and stir gently to combine.
3. Transfer mixture to tinfoil, fold and seal.
4. Place on barbecue and cook until bananas are very tender, about six to eight minutes.
5. Remove from grill and let cool slightly. While cooling, portion out ice cream into four small bowls.
6. Top generously with warm banana sauce mixture and serve immediately. Serves 4.