I admit, I was dubious about grilled fruit the first time I tried it, but it’s quite good. It is a strange concept to get used to, though. The way I see it, you’ve got the grill going anyway, might as well do something a little different for a dinner party or just jazz up your post-meal situation.
You get great flavor from grilling fruit. You essentially caramelize the fruit right there on the grill. The sugars break down and yumminess ensues. The thing you want to be careful of is that you don’t cook your fruit too long or on too high a temp. then you get mush. That’s not cool. So, for softer fruits like, peaches, nectarines and plums choose fruit that is juuuuuust shy of being ripe. It’s hold it’s shape, but still be plenty sweet.
Now, for me, the grilled fruit option is best when paired with ice cream. (Come on, you must have seen that one coming!) But that’s just me. Some folk like it plain or with a little whipped cream. There’s no question it’s flavorful enough to eat on it’s own. But the creamy cold treat compliments it so nicely it’s hard to resist.GRILLED PEACHES WITH BLUEBERRY SAUCE
1. In a medium bowl, toss peaches and sugar; set aside to macerate, about 10 minutes.
2. Heat grill to medium. Place pans or foil squares on the grill. With a slotted spoon, transfer peaches to grill. Cover grill, and cook until charred and slightly softened, 10 to 15 minutes.
3. Dish into 4 bowls, add blueberry sauce to taste and 1 scoop of vanilla ice cream.
Check out homecookingiswhatilike.blogspot.com, she does it up skewer-style.
And here’s a great one from foodnetwork.com with bourbon glaze—OOOH!