Frutta alla griglia

Posted By | Posted On Mar 02, 2011

 

Grilled fruit makes a light, fresh dessert or an accompaniment to grilled meat and fish. Cook fruit over a medium/low heat. Sprinkle with sugar to create a caramel finish. Here are some of my favorites.

 

ANANAS AL MARASCHINO

  • 1 fresh pineapple
  • maraschino/chartreuse liquor
  • sugar

Cut off the rind of the pineapple and cut it into slices about 1/2 inch think. Place the slices on a medium grill for about 2 minutes, turn and sprinkle with sugar. Cook that side for about 2 minutes, turn and sprinkle the other side with sugar. The fruit should begin to caramelize. Remove from the heat and serve as is or sprinkled with liquor.

 

SUSINE IN FOGLIA DI VITE

  • plums
  • grape leaves, fresh or packed in brine
  • lump sugar
  • prunella or kirsh liquor
  • toothpicks soaked in water

Carefully remove the pit from the plum without dividing it in half. Discard the pit. Place inside where the pit was – a lump of sugar drizzled with prunella. Wrap the plum in a grape leaf and close with a toothpick. Place on the grill or over low heat for about 10 minutes or until the plum feels soft to the touch. Serve warm or at room temperature.

 

FICHI IN FOGLIA DI VITE

  • fresh figs
  • grape leaves, fresh or packed in brine
  • lump sugar
  • rum
  • toothpicks soaked in water

Carefully open the fig with a knife slit to insert a lump of sugar. Drizzle the sugar with rum. Wrap each fig in a grape leaf and secure closed with a toothpick. Place on the grill over low heat for about 10 minutes. Serve warm or cold.

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