If you’ve got the grill fired up for burgers, chickens, fish and corn, grill up some dessert as well.
Grilled fruits like pineapples, peaches and other stone fruits (e.g. apricots, nectarines, plums) are delicious and festive fare.
Grilling caramelizes the natural fruit sugars, making the fruit flavor more intense.
Marinating the fruit in advance adds more flavor, although it isn’t essential if you’re short on time.
This marinade recipe is from the Mayo Clinic.
1. PEEL the pineapple and cut slices at least 1/2″ thick; cut the peaches or other fruits in half and remove the pits.
2. COAT the fruit in the marinade and let sit for up to four hours or overnight. This is easily done by adding the sliced fruit and marinade in a plastic bag. Remove the fruit with tongs when ready to place on the grill. Spray the grill with nonstick spray to prevent the fruit from sticking.
3. GRILL the pineapple 3 to 4 minutes on one side over medium heat, basting once or twice. Double the time for the thicker halves of peaches, plums and nectarines.
Brushing the fruit with melted butter or oil during grilling will help to keep the fruit from sticking to the grill grate.
If you have citrus-infused oils (blood orange, lemon or lime, e.g.), use those for another layer of flavor. Or if you have chile-infused oil, use it to add some heat.
4. 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.
5. REMOVE to plates. Brush with the rum and sprinkle with the lime zest. Serve hot or warm with the optional ice cream.
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