Who’s the grill master of your home on wheels? Chances are it's the Mister (come on ladies, we have to let them be the king of something!), but we’re willing to bet we’ve got something up our sleeve that he hasn’t grilled yet and we’re pretty sure that once you've tried it, it’s going to be added to the favorites list. While the idea of grilling fruit isn’t new, it isn’t all that common either. That's right, we said grilling fruit. For those of you who have already tried this wonderful treat, we don’t have to convince you just how delightful it is, but for those of you who have not yet given it a go, this recipe is a must! Grilled fruit is so delectable, it can take the place of other more sinful desserts. You can have a little extra and still not feel guilty! Have we convinced you yet? Shall we just get on with the recipe already?
Evanne Schmarder, host of RV Cooking Show is the genius to credit for this fabulous recipe, so be sure to stop by her website and thank her, and don’t forget to stop by our website too! Better yet, come on over and see us here at RV Country and by all means, feel free to bring us some of your leftovers!
Ingredients:
Honey-Balsamic Glaze
1/4 c honey*
2 T dark balsamic vinegar
1 T packed brown sugar
1 t real vanilla extract
1/8 c water
Fruit
2 freestone peaches - halved, pit removed
2 ripe, sweet plums - halved, pits removed
10 strawberries - washed and skewered (2 skewers - 5 on each)
4 or 5 figs - ends cut off and halved
Goat cheese (for figs)
Foil or grilling tray for figs - sprayed with canola oil spray to prevent sticking
How to:
Preheat grill on high.
Combine all Honey-Balsamic Glaze ingredients in a small bowl and mix together well.
Using a basting brush, coat all fruit with the glaze.
Reduce grill heat to medium and place fruit, flesh side down, on grill. Baste the top of the fruit with glaze.
Grill for 3-4 minutes (strawberries are delicate - check them in 1-2 minutes) and turn. Baste the fruit once again. Grill for another 3 or so minutes until a paring knife goes through fruit with ease. Remove from grill. Check the strawberries visually and when they look soft and grill-marked they are done - 1 or 2 more minutes after turning - remove from grill and set aside.
Figs
Place fig halves on foil (that has been sprayed with canola oil spray), baste with glaze, and top with a small spoonful of goat cheese. Transfer foil to grill and grill until the figs look caramelized and the goat cheese has browned on the tips a bit - 3-5 minutes. Remove and be prepared to rave!
Serve this luscious grilled fruit warm or at room-temperature over whipped cream, vanilla yogurt, or by itself as a delicious breakfast treat or meal side-dish.
Additional Tips:
Spray your honey measuring cup with canola oil spray and the honey will slip out of the cup and into the bowl.
Choose fruit that is about one day away from being perfectly ripe. Too soft and it'll mush on the grill grate. Too hard and it's just not sweet enough.
Try grilling any type of fruit you enjoy.
When grilling meat for a Mexican dish I always throw a couple of halved limes flesh side down on the grill for a few minutes. They get sweet, smoky, juicy and delish!
Evanne Schmarder, host of RV Cooking Show is the genius to credit for this fabulous recipe, so be sure to stop by her website and thank her, and don’t forget to stop by our website too! Better yet, come on over and see us here at RV Country and by all means, feel free to bring us some of your leftovers!
Ingredients:
Honey-Balsamic Glaze
1/4 c honey*
2 T dark balsamic vinegar
1 T packed brown sugar
1 t real vanilla extract
1/8 c water
Fruit
2 freestone peaches - halved, pit removed
2 ripe, sweet plums - halved, pits removed
10 strawberries - washed and skewered (2 skewers - 5 on each)
4 or 5 figs - ends cut off and halved
Goat cheese (for figs)
Foil or grilling tray for figs - sprayed with canola oil spray to prevent sticking
How to:
Preheat grill on high.
Combine all Honey-Balsamic Glaze ingredients in a small bowl and mix together well.
Using a basting brush, coat all fruit with the glaze.
Reduce grill heat to medium and place fruit, flesh side down, on grill. Baste the top of the fruit with glaze.
Grill for 3-4 minutes (strawberries are delicate - check them in 1-2 minutes) and turn. Baste the fruit once again. Grill for another 3 or so minutes until a paring knife goes through fruit with ease. Remove from grill. Check the strawberries visually and when they look soft and grill-marked they are done - 1 or 2 more minutes after turning - remove from grill and set aside.
Figs
Place fig halves on foil (that has been sprayed with canola oil spray), baste with glaze, and top with a small spoonful of goat cheese. Transfer foil to grill and grill until the figs look caramelized and the goat cheese has browned on the tips a bit - 3-5 minutes. Remove and be prepared to rave!
Serve this luscious grilled fruit warm or at room-temperature over whipped cream, vanilla yogurt, or by itself as a delicious breakfast treat or meal side-dish.
Additional Tips:
Spray your honey measuring cup with canola oil spray and the honey will slip out of the cup and into the bowl.
Choose fruit that is about one day away from being perfectly ripe. Too soft and it'll mush on the grill grate. Too hard and it's just not sweet enough.
Try grilling any type of fruit you enjoy.
When grilling meat for a Mexican dish I always throw a couple of halved limes flesh side down on the grill for a few minutes. They get sweet, smoky, juicy and delish!
