Grilled Summer Fruits

By Krista Vieira

The next time it’s too hot to cook, or whip up dessert, inside, try grilling fruit instead. The heat not only intensifies the flavours it also gets dessert on your plate (and into your belly) faster. If you’ve never grilled fruit before, be prepared for a flavour explosion in your mouth.

Grilled Pineapple with Nutella

Ingredients:

  • Canned or fresh pineapple slices (3-4 slices per person)
  • 1-2 Tbsp. melted Nutella per 2 people

Directions:

  • Heat the barbecue to 350 degrees (medium-high heat) and lightly grease the grill.
  • If using canned pineapple, open and drain the can. Reserve the pineapple juice to use in a smoothie for breakfast the next day.
  • If using a whole pineapple, use a sharp knife to:
    • Trim the top and bottom about ½ inch into the pineapple.
    • Trim the flesh from the sides. Stand the pineapple on one side and trim the flesh as thinly as possible.
    • Remove the eye spots. The eye spots line up on a diagonal on the pineapple. Cut in a V-shape groove along the eye spots to remove them. The remaining flesh is ready to be sliced.
    • Slice the pineapple into 1-inch thick slices.
  • Places pineapple slices on the barbecue and grill for 5 minutes on each side, or until soft.
  • When the pineapple is nearly done melt Nutella in the microwave in 10-second intervals stirring between sessions. Don’t get impatient here or you’ll over cook the Nutella making it impossible to stir. You should only need 2-3 intervals to melt 2 Tbsp. of Nutella.
  • Take grilled pineapple off the heat and dish out slices onto individual plates.
  • Drizzle slices with melted Nutella.

Grilled Banana Splits

Ingredients:

  • 1 firm banana per person
  • Vanilla ice cream
  • Chocolate or caramel sauce
  • Whip cream (optional)

Directions:

  • Heat barbecue to 300 degrees (medium-high heat).
  • Slice bananas in half.
  • Place sliced bananas onto barbecue and grill for about 5 minutes on each side, or until the bananas soften.
  • Once grilled, place bananas into individual bowls.
  • Top with a scoop (or two) of vanilla ice cream and chocolate or caramel sauce.
  • Finish off with a dollop of whip cream, if using.

Grilled Peach Granola Cobbler

Ingredients:

  • 1 ripe peach per person
  • Vanilla ice cream
  • Your favourite granola

Directions:

  • Heat barbecue to 400 degrees (medium-high heat).
  • Cut each peach in half and remove the pit.
  • Place peaches onto the barbecue cut side down.
  • Grill for 5 minutes, turn and then grill for another 2-3 minutes until they’re soft and slightly charred.
  • Remove grilled peaches and slice each half into 4 slices.
  • Place peach slices into individual bowls.
  • Top each bowl with a generous serving of vanilla ice cream and 1-2 Tbsp. of granola.
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