I’m grasping desperately to the last days of summer over here….so in honour of that, why not consume as much of this thirst quenching fresh fruit while we still have it? Fruit on the grill is OUTSTANDING. If you haven’t tried it you haaaaave to. This fruit is grilled kebob style and then served with the salted caramel drizzle from this recipe, for a simple summer dessert. But I’ve also enjoyed it enormously on salads, as an ice cream sundae topper, and just the other night on the side of some mind blowing pork belly at Play Food and Wine…but more on that later 😉
The only thing to remember really is to use fruit that will hold up to a bit of heat and not completely turn to mush. Pineapple, peaches, apples, pears, bananas, grapes, etc work well.
Just chop up as much as you want, into chunks that won’t fall through the grill.
Lighty coat the fruit in some oil or melted butter (drool) and throw directly on an already hot grill until lightly charred.
Grilled Fruit Recipe
2 Cups firm fresh fruit of your choice, skin on
½ cup melted butter
Pinch of sugar (optional)
1. Heat grill to about 400 degrees.
2. Chop fresh fruit to desired size, and toss with melted butter and sprinkle of sugar.
3. Add to grill until lightly charred.
4. Consume in any number of delicious ways!
Salted Caramel Drizzle
1/4 cup butter
1/4 cup brown sugar
2 Tbsp Heavy Cream (I used skim milk, and it worked just fine)
1 tsp vanilla
Few Pinches Fleur de Sel, to taste
1. Put everything in a saucepan and bring to a boil. Reduce heat and allow to thicken, stirring occasionally so it doesn’t scald. Serve when mixture reaches desired consistency.