Grilled Fruit With Honeyed Crème Fraîche

Fruit doesn’t have to be boring. Brushing the summer’s best with butter, bourbon and honey adds flavour and helps caramelize it when it’s grilled. For best results, use fruit that is ripe but still firm so it holds its shape on the grill. Crème fraîche is rich and delicious, but Greek yogurt or sour cream are also good choices.

2 tbsp 1 tbsp each butter,

bourbon liquid honey

peaches, melted

and 4 small halved and pitted 4 thick (½-inch/1 cm) rings

mango, 1 large peeled and cut in

large wedges 2 tbsp chopped

HONEYED CRÈME FRAÎCHE: ¼ cup 2 tsp ½ tsp

fresh mint crème fraîche liquid honey vanilla

pineapple HONEYED CRÈME FRAÎCHE: Stir together crème fraîche, honey and vanilla. (Make-ahead: Cover and refrigerate for up to 24 hours.)

In small bowl, combine butter, bourbon and honey. Place peaches, pineapple and mango on greased grill over medium heat; close lid and grill, brushing with butter mixture and turning frequently, until softened and caramelized, about 5 minutes.

Arrange pineapple rings on 4 dessert plates; top with peaches and mango. Spoon crème fraîche mixture over top; sprinkle with mint.

PER SERVING: about 257 cal, 2 g pro, 12 g total fat (8 g sat. fat), 37 g carb (4 g dietary fibre, 31 g sugar), 40 mg chol, 49 mg sodium, 367 mg potassium. % RDI: 3% calcium, 6% iron, 22% vit A, 63% vit C, 7% folate.