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If you’ve got the grill fired up for burgers, chickens, fish and corn, grill up some dessert as well.
Grilled fruit like pineapple, peaches and plums are delicious and festive fare. Grilling caramelizes the natural fruit sugars, making the fruit flavor more intense.
You can marinate the fruit or brush on a glaze. This marinade is from the Mayo Clinic:
1 firm, yet ripe pineapple
1 tablespoon dark rum (optional)
1 tablespoon grated lime zest
Vanilla ice cream (optional)
1 tablespoon olive oil
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
2 tablespoons dark honey
1 tablespoon fresh lime juice
Ingredients For Marinade
Great on the grill! Photo by Tat Pixmix | SXC.
1. Cut pineapple slices at least 1/2″ thick; cut stone fruits in half. Coat the fruit in the marinade/glaze. Grill pineapple 3 to 4 minutes on one side, basting once or twice; double the time for the thicker halves of peaches, plums and nectarines.
2. Flip the fruit and move to a cooler part of the grill (or reduce the heat). Baste again. Grill until tender and golden, another 3 to 4 minutes.
3. Remove to plates. Brush with rum and sprinkle with the lime zest. Serve hot or warm with optional ice cream.
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