Grilled summer fruit is a delight to the senses. You can smell the fruit cooking and hear it sizzle as it takes on a delightful color. The vanilla sugar adds a little caramelization and a subtle hint of flavor.
This is such a perfect dessert. You can eat them alone, with whipped cream, or even better a scoop of your favorite ice cream (butter pecan for me.)
If you’re making for 1 or 2, just cut a peach in half and supplement with a couple of small plums or nectarines. If you’re cooking for more plan on half a peach per person and another small piece of fruit to be shared between every two or three. You have a better idea of your family’s appetites than I.
Cut open a vanilla pod and scrape out the seeds. Mix with a quarter cup of sugar (or more for a larger crowd). Set aside. After washing the fruit, cut it in half and remove the pits. Then dredge the cut face in the vanilla scented sugar. You can sprinkle more sugar on top as needed.
One way to prepare fruit is directly on your grill after you’ve cooked the main dish. Clear off an area in the cooler part of the grill and place the fruit skin side up and grill for five minutes or so, depending on the heat. Give the fruit a quarter turn if you like your grill marks to criss cross.
Another way is to cook the fruit on your grill pan. Heat it until very hot, then brush with some butter and place the sugar crusted fruit cut side down on top. Reduce the heat and let the fruit cook. It will take a little longer than out on an actual grill. Be careful of burning the sugar.
The simplest way to prepare the fruit is under the broiler. This is how I saw Donna Hay do it on TV. After dredging the fruit in sugar, place it into a roasting pan and broil for 4 or 5 minutes until the fruit and sugar begin to caramelize.
Sprinkle any leftover sugar on the fruit before serving.
I served my fruit on a bed of whipped cream with a garnish of mint and chopped pecans. How would you serve yours?
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