Pears, plums, peaches, nectarines, and figs are perfect for grilling.
Usually, I prefer something baked (preferably chocolate) for dessert. But when summer arrives, I love to grill fruit. Naturally gluten-free, grilled fruit is a fantastic way to enjoy the seasonal bounty of Colorado. With Farmer’s Markets in full swing right now, grilling local fruit is a delicious way to support local businesses.
Why does grilled fruit taste so good?
Fruit is basically made up of water and sugar. Grilling concentrates the flavors by reducing the water and caramelizing the natural sugars. Plus, the flavor of food is heightened when it is warm. Amazingly simple, grilled fruit is a fuss-free way to entertain, too. Your guests can be a part of the action as you prepare dessert right before their eyes!
The added benefit is that it just seems natural to grill fruit when the barbecue grill is already hot from cooking dinner. And, in the heat of summer you don’t have to turn on your kitchen oven.
WHICH FRUITS SHOULD YOU GRILL?
Grilled peaches make wonderful desserts.
Pears, plums, peaches, and nectarines work especially (and figs―when they are in season― I wish they grew here in Colorado, but we are famous for our Colorado peaches) because they are soft, cook quickly, and have a nice texture when warmed. Plus, fruit for dessert gets us that much closer to our daily quota (5 to 9 servings, depending on age and gender) of fruits and vegetables.
Simple Grilled Fruit
The nice thing about grilled fruit is that you can grill any amount you like. Generally, two pieces of fruit per person is considered a serving—such as two figs or two apricots. For larger fruits, such as peaches and nectarines, one fruit per person may be enough. You be the judge!
Ripe, but firm fruit (pears, peaches, plums, figs, or nectarines)
Mascarpone cheese, cream cheese, or cream cheese alternative, slightly softened (about 1 tablespoon per person)
Canola oil, for brushing
Honey, for drizzling (about 2 tablespoons per person)
Ground cinnamon, nutmeg, or mace (optional)
Fresh mint leaves, for garnish (optional)
[1] Make sure cooking grate is clean and well-oiled. Prepare grill to medium heat (you can hold your hand an inch over the cooking grate for 2 to 3 seconds). Halve fruit; remove core or seed and place cut-side up on cutting board or tray. Brush with light, neutral-flavored oil such as canola.
[2] Using tongs, place fruit, cut-side down, on heated grill. Close the lid and cook until grill-marked and heated through, about 5 to 10 minutes (actual time varies by type and size of fruit and the heat of your grill so watch closely so you don’t burn them). Halfway through cooking, use tongs to turn fruit by 90 degrees to make pretty cross-hatch grill marks. Carefully remove fruit from heat and place on serving plate. For shinier fruit, brush immediately with more oil or honey. Top each half with tablespoon of mascarpone or cream cheese or sour cream, then drizzle with honey, sprinkle with cinnamon, and garnish with sprig of mint. Or, set everything out and let guests assemble their own desserts. Serve warm for best flavor.
Tips from Carol
[1] Serve grilled fruit over vanilla ice cream with crisp gluten-free cookie for nice texture contrast. Sherbet or martini glasses make pretty serving dishes.
[2] Serve grilled fruit on slices of Boar’s Head blue cheese, chunks of feta cheese, or slices of Parmesan or Swiss cheese for savory contrast.
[3] Arrange grilled fruit on tray (as in photo) and let guests choose from an array of toppings, such as cheeses, yogurt, whipped topping, honey, etc.
[4] The larger and denser the fruit, the longer it takes to cook. Figs cook quickly because they are small and porous; pears take the longest because they are bigger and denser. Peaches, plums, and nectarines are somewhere in between. Check doneness of fruit during grilling by inserting toothpick from side (rather than stabbing with fork) so you don’t mar or squash fruit.
