Hi there,
I am looking for 1-2 recipes for fruit that can be grilled on a BBQ, apples, bananas etc or indeed anything if it’s good. Try anything once.
If possible with any relevant cooking instructions, grill time, in foil-out of foil, on coals, direct - indirect cooking etc.
I have seen some recipes in books and on the net, but I am looking something really good really authentic, and above all tried and tested by the whole family including the kids.
Thank you in advance.
.
Best Answer - Chosen by Asker
Grilled Tequila-Cilantro Pineapple
Servings: 4
Ingredients:
1 fresh pineapple, peeled and cored
1 cup chopped fresh cilantro
1 cup tequila
1 1/2 tablespoons ground chipotle chiles
1 lemon
1 lime
salt and pepper to taste
Directions:
1. Cut the pineapple lengthwise into 8 wedges.
Place the wedges into a sealable plastic container or
sealable plastic bag.
In a small bowl, stir together the cilantro,
tequila and chipotle.
Pour into the container with the pineapple.
Cut lemon and lime in half, squeeze out some
juice and put the juice and fruit into the container.
Season with salt and pepper.
Marinate in the refrigerator for at least one hour, turning
pineapple once.
2. Preheat an outdoor grill to medium-high heat.
When the coals are hot, brush a light coating of oil on the
grate.
3. Grill wedges for about 4 to 5 minutes on each side.
If you like you can make a sauce by cooking the marinade
in a saucepan over medium-high heat. Bring to a boil and
cook until the sauce is thick and syrupy.
It will be very spicy!
Mixed Grilled Fruits with Crème Anglaise
Peaches, pears, plums and nectarines are good candidates for grilling over a charcoal fire. After the fruits are brushed with melted butter and then grilled for a few minutes, the natural sugars begin to caramelize from the heat. A spoonful or two of crème anglaise completes the dish. You can also serve the grilled fruits with vanilla ice cream or on their own, without any adornment.
For the crème anglaise:
2 cups milk
1 vanilla bean, split in half lengthwise
2 eggs
2 egg yolks
1/4 cup sugar
1/8 tsp. salt
For the fruit:
2 peaches
2 plums
2 nectarines
2 pears
4 Tbs. (1/2 stick) unsalted butter, melted
To make the crème anglaise, pour the milk into a nonreactive bowl and place over but not touching simmering water in a saucepan. Add the vanilla bean. Warm until small bubbles appear along the edges of the bowl. Meanwhile, in another bowl, using a fork, beat together the eggs and egg yolks until slightly blended, then beat in the sugar and salt. Slowly stir in the hot milk and vanilla bean.
Return the mixture to the nonreactive bowl and place over but not touching gently boiling water in the pan. Cook, stirring constantly with a wooden spoon, until a thick custard forms and leaves a clear path when a finger is drawn through it, 7 to 10 minutes.
Remove the pan from the heat, remove and discard the vanilla bean and keep the custard hot over the hot water in the pan. Alternatively, let the custard cool to room temperature, cover with plastic wrap placed directly on the surface and refrigerate until chilled, about 2 hours. The custard will thicken upon cooling and chilling. You should have about 2 1/4 cups custard.
Prepare a medium-hot fire in a grill.
To prepare the fruit, cut the peaches, plums, nectarines and pears in half through their stem ends. Cut away the core from the pears and discard the pits from the other fruits. Place the fruits in a grill basket and brush generously on all sides with the melted butter.
Place the basket on the grill rack. Cook, turning once, until the fruits begin to soften and then brown, 3 to 4 minutes on the first side and slightly less on the other side. Transfer the fruits to a serving bowl or platter and serve with the crème anglaise on the side. Serves 6 to 8.
Adapted from Williams-Sonoma Lifestyles Series, Casual Outdoor Dining, by Georgeanne Brennan (Time-Life Books, 1998).
"Grilled" Apple Crisp
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : *Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
21 ounces pie filling -- apple or cherry
1/3 cup sugar -- brown, packed
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons lemon juice
1/2 package cake mix -- yellow (18.5 oz)
1/2 cup butter or margarine -- cut up
whipped topping or ice cream
1. Spray 9-inch baking pan with PAM. Pour pie filling into 9-inch baking pan. Sprinkle with brown sugar, cinnamon, nutmeg, and lemon juice. Sprinkle cake mix over pie filling to cover. Dot with butter slices.
2. Preheat grill on medium for 10 minutes, then turn left side of grill off and invert a baking pan on left cooking grid. Place
baking pan on inverted pan. Close lid and bake 55-65 minutes, or until browned and bubbly.
3. Let stand until warm. Serve topped with whipped topping or ice cream.
Grilled Cantaloupe with
Orange Drizzle
This delicious dessert doubles as a wonderful
side dish with pork or chicken. Just omit the
orange juice and liqueur; instead, combine 2
tablespoons fresh lime juice with a pinch each
salt and ground red pepper; drizzle over the
grilled melon.
Makes 4 servings
1 ripe small cantaloupe, seeded and cut into
1" chunks
1 fluid ounce (2 tablespoons) orange-
flavored liqueur
2 tablespoons fresh orange juice
Prepare grill for a medium fire, using
direct method (see Cooking Methods) . If
using wooden skewers, soak in water 30
minutes.
Thread cantaloupe chunks onto six 12"
metal or wooden skewers and place at
edge of grill. Grill 3-5 minutes, turning
often, until warmed through. Do not char.
Remove cantaloupe from skewers and
place in serving bowl.
In small bowl combine orange juice and
liqueur; drizzle over hot cantaloupe and
serve.
Cinnamon Glazed Fruit Kabobs
Grilled fresh fruit kabobs are seasoned with a butter, sugar and cinnamon
mixture.
Glaze Ingredients: 1/4 cup LAND O LAKES® Butter, melted
1 tablespoon sugar
1/2 teaspoon ground cinnamon
Kabobs Ingredients: 1 (20-ounce) can pineapple chunks in juice, drained
2 apples, peeled, cored, each cut into 1-inch pieces
2 ripe bananas, peeled, each cut into 8 chunks
2 ripe apricots, pitted, cut into quarters
Skewers Ingredients: 8 (8-inch) wooden skewers, soaked in water Heat gas grill on medium or charcoal grill until coals are ash white. Meanwhile, stir together all glaze ingredients in small bowl; set aside. To assemble kabobs, alternately thread fruit on wooden skewers. Place kabobs on grill; brush with glaze. Cover; grill kabobs, turning and brushing occasionally with glaze, until heated through (4 to 8 minutes). Makes 8 servings.
Grilled Fruit With Rich Chocolate Sauce
Recipe By :n/a
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 serving cooking spray
= (5 one-second sprays per serving)
1 teaspoon decaffeinated instant coffee powder
1/8 teaspoon ground cinnamon - (optional) -- or to taste
2/3 ounces fat-free sugar-free instant
chocolate pudding mix
= (use half a 1.4 ounces package)
1 1/2 cup fat-free skim milk
2 large bananas -- cut into a
total of 12 chunks
12 medium strawberries -- hulled
Coat grid of grill with cooking spray. Preheat grill to medium.
Combine coffee powder, cinnamon, pudding mix and milk in a tall pitcher. Blend with a whisk or immersion blender until mixture is frothy; set aside. The mixture will firm up as it stands. (Note: Vary the taste of the sauce by adding a few drops of rum extract in place of the coffee powder if desired.)
Alternate threading 3 banana chunks and 3 strawberries onto each of 4 metal skewers. Place fruit skewers on grill and cook, turning once, just long enough so that grill marks appear on fruit, about 2 to 3 minutes per side.
Remove fruit from skewers and divide among 4 plates. Top each serving with about 1/4 cup of chocolate sauce.
Grilled Bananas
Grilled Bananas, a Thai street snack, are sold in every market. Toss
the sliced grilled bananas with some sliced fresh strawberries for
variety, or use them as a topping for ice cream. Palm sugar is
available in most Asian supermarkets or through mail order sources.
3 tablespoons granulated sugar
1 tablespoon palm sugar or brown sugar
1 teaspoon sea salt
1/2 cup coconut cream
6 firm but ripe bananas
Makes 6 Servings
1. Heat the grill.
2. While waiting for the grill to get hot, combine the granulated
sugar, palm sugar, salt, and coconut cream in a saucepan and cook over medium heat, stirring until the sugars are dissolved. Transfer to a bowl and set aside.
3. Place the unpeeled bananas on the grill over medium-low heat and cook and turn for 10 minutes, or until the peels are black. Transfer to a plate.
4. When they are cool enough to handle, peel the bananas and slice into 1-inch pieces. Add the bananas to the syrup, toss and serve.
Grilled Pineapple
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 md Pineapple
1 tb Butter -- melted
1 tb Packed brown sugar
1/8 t Curry powder
1/2 c Nonfat vanilla yogurt
2 tb Toasted coconut
Cut pineapple crosswise into six 3/4-inch-thick slices. Stir together butter, brown sugar and curry powder. Grill pineapple slices on an uncovered grill directly over medium coals for 6 to 8 minutes or till heated through, turning once and brushing once or twice with butter mixture. Combine yogurt and coconut. To serve, cut pineapple slices in half. Serve warm with yogurt. Yield: 6 servings.
Grilled Pineapple and Onion Salsa
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 fresh pineapple cored -- peeled and sliced
1/4-inch thick
1 large red onion -- sliced 1/4-inch thick
5 scallions -- trimmed
Salt and pepper
1 lime -- juiced
Cilantro leaves -- for garnish
Grill pineapple and red onion until soft, about 2 minutes each side. Add scallions to the grill for 1 to 2 minutes.
In a large bowl toss pineapple, onions, scallions, salt, and pepper. Plate and sprinkle with lime juice. Garnish with cilantro leaves.
Source:
"Kathleen Daelemans"
Servings: 4
Ingredients:
1 fresh pineapple, peeled and cored
1 cup chopped fresh cilantro
1 cup tequila
1 1/2 tablespoons ground chipotle chiles
1 lemon
1 lime
salt and pepper to taste
Directions:
1. Cut the pineapple lengthwise into 8 wedges.
Place the wedges into a sealable plastic container or
sealable plastic bag.
In a small bowl, stir together the cilantro,
tequila and chipotle.
Pour into the container with the pineapple.
Cut lemon and lime in half, squeeze out some
juice and put the juice and fruit into the container.
Season with salt and pepper.
Marinate in the refrigerator for at least one hour, turning
pineapple once.
2. Preheat an outdoor grill to medium-high heat.
When the coals are hot, brush a light coating of oil on the
grate.
3. Grill wedges for about 4 to 5 minutes on each side.
If you like you can make a sauce by cooking the marinade
in a saucepan over medium-high heat. Bring to a boil and
cook until the sauce is thick and syrupy.
It will be very spicy!
Mixed Grilled Fruits with Crème Anglaise
Peaches, pears, plums and nectarines are good candidates for grilling over a charcoal fire. After the fruits are brushed with melted butter and then grilled for a few minutes, the natural sugars begin to caramelize from the heat. A spoonful or two of crème anglaise completes the dish. You can also serve the grilled fruits with vanilla ice cream or on their own, without any adornment.
For the crème anglaise:
2 cups milk
1 vanilla bean, split in half lengthwise
2 eggs
2 egg yolks
1/4 cup sugar
1/8 tsp. salt
For the fruit:
2 peaches
2 plums
2 nectarines
2 pears
4 Tbs. (1/2 stick) unsalted butter, melted
To make the crème anglaise, pour the milk into a nonreactive bowl and place over but not touching simmering water in a saucepan. Add the vanilla bean. Warm until small bubbles appear along the edges of the bowl. Meanwhile, in another bowl, using a fork, beat together the eggs and egg yolks until slightly blended, then beat in the sugar and salt. Slowly stir in the hot milk and vanilla bean.
Return the mixture to the nonreactive bowl and place over but not touching gently boiling water in the pan. Cook, stirring constantly with a wooden spoon, until a thick custard forms and leaves a clear path when a finger is drawn through it, 7 to 10 minutes.
Remove the pan from the heat, remove and discard the vanilla bean and keep the custard hot over the hot water in the pan. Alternatively, let the custard cool to room temperature, cover with plastic wrap placed directly on the surface and refrigerate until chilled, about 2 hours. The custard will thicken upon cooling and chilling. You should have about 2 1/4 cups custard.
Prepare a medium-hot fire in a grill.
To prepare the fruit, cut the peaches, plums, nectarines and pears in half through their stem ends. Cut away the core from the pears and discard the pits from the other fruits. Place the fruits in a grill basket and brush generously on all sides with the melted butter.
Place the basket on the grill rack. Cook, turning once, until the fruits begin to soften and then brown, 3 to 4 minutes on the first side and slightly less on the other side. Transfer the fruits to a serving bowl or platter and serve with the crème anglaise on the side. Serves 6 to 8.
Adapted from Williams-Sonoma Lifestyles Series, Casual Outdoor Dining, by Georgeanne Brennan (Time-Life Books, 1998).
"Grilled" Apple Crisp
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : *Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
21 ounces pie filling -- apple or cherry
1/3 cup sugar -- brown, packed
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons lemon juice
1/2 package cake mix -- yellow (18.5 oz)
1/2 cup butter or margarine -- cut up
whipped topping or ice cream
1. Spray 9-inch baking pan with PAM. Pour pie filling into 9-inch baking pan. Sprinkle with brown sugar, cinnamon, nutmeg, and lemon juice. Sprinkle cake mix over pie filling to cover. Dot with butter slices.
2. Preheat grill on medium for 10 minutes, then turn left side of grill off and invert a baking pan on left cooking grid. Place
baking pan on inverted pan. Close lid and bake 55-65 minutes, or until browned and bubbly.
3. Let stand until warm. Serve topped with whipped topping or ice cream.
Grilled Cantaloupe with
Orange Drizzle
This delicious dessert doubles as a wonderful
side dish with pork or chicken. Just omit the
orange juice and liqueur; instead, combine 2
tablespoons fresh lime juice with a pinch each
salt and ground red pepper; drizzle over the
grilled melon.
Makes 4 servings
1 ripe small cantaloupe, seeded and cut into
1" chunks
1 fluid ounce (2 tablespoons) orange-
flavored liqueur
2 tablespoons fresh orange juice
Prepare grill for a medium fire, using
direct method (see Cooking Methods) . If
using wooden skewers, soak in water 30
minutes.
Thread cantaloupe chunks onto six 12"
metal or wooden skewers and place at
edge of grill. Grill 3-5 minutes, turning
often, until warmed through. Do not char.
Remove cantaloupe from skewers and
place in serving bowl.
In small bowl combine orange juice and
liqueur; drizzle over hot cantaloupe and
serve.
Cinnamon Glazed Fruit Kabobs
Grilled fresh fruit kabobs are seasoned with a butter, sugar and cinnamon
mixture.
Glaze Ingredients: 1/4 cup LAND O LAKES® Butter, melted
1 tablespoon sugar
1/2 teaspoon ground cinnamon
Kabobs Ingredients: 1 (20-ounce) can pineapple chunks in juice, drained
2 apples, peeled, cored, each cut into 1-inch pieces
2 ripe bananas, peeled, each cut into 8 chunks
2 ripe apricots, pitted, cut into quarters
Skewers Ingredients: 8 (8-inch) wooden skewers, soaked in water Heat gas grill on medium or charcoal grill until coals are ash white. Meanwhile, stir together all glaze ingredients in small bowl; set aside. To assemble kabobs, alternately thread fruit on wooden skewers. Place kabobs on grill; brush with glaze. Cover; grill kabobs, turning and brushing occasionally with glaze, until heated through (4 to 8 minutes). Makes 8 servings.
Grilled Fruit With Rich Chocolate Sauce
Recipe By :n/a
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 serving cooking spray
= (5 one-second sprays per serving)
1 teaspoon decaffeinated instant coffee powder
1/8 teaspoon ground cinnamon - (optional) -- or to taste
2/3 ounces fat-free sugar-free instant
chocolate pudding mix
= (use half a 1.4 ounces package)
1 1/2 cup fat-free skim milk
2 large bananas -- cut into a
total of 12 chunks
12 medium strawberries -- hulled
Coat grid of grill with cooking spray. Preheat grill to medium.
Combine coffee powder, cinnamon, pudding mix and milk in a tall pitcher. Blend with a whisk or immersion blender until mixture is frothy; set aside. The mixture will firm up as it stands. (Note: Vary the taste of the sauce by adding a few drops of rum extract in place of the coffee powder if desired.)
Alternate threading 3 banana chunks and 3 strawberries onto each of 4 metal skewers. Place fruit skewers on grill and cook, turning once, just long enough so that grill marks appear on fruit, about 2 to 3 minutes per side.
Remove fruit from skewers and divide among 4 plates. Top each serving with about 1/4 cup of chocolate sauce.
Grilled Bananas
Grilled Bananas, a Thai street snack, are sold in every market. Toss
the sliced grilled bananas with some sliced fresh strawberries for
variety, or use them as a topping for ice cream. Palm sugar is
available in most Asian supermarkets or through mail order sources.
3 tablespoons granulated sugar
1 tablespoon palm sugar or brown sugar
1 teaspoon sea salt
1/2 cup coconut cream
6 firm but ripe bananas
Makes 6 Servings
1. Heat the grill.
2. While waiting for the grill to get hot, combine the granulated
sugar, palm sugar, salt, and coconut cream in a saucepan and cook over medium heat, stirring until the sugars are dissolved. Transfer to a bowl and set aside.
3. Place the unpeeled bananas on the grill over medium-low heat and cook and turn for 10 minutes, or until the peels are black. Transfer to a plate.
4. When they are cool enough to handle, peel the bananas and slice into 1-inch pieces. Add the bananas to the syrup, toss and serve.
Grilled Pineapple
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 md Pineapple
1 tb Butter -- melted
1 tb Packed brown sugar
1/8 t Curry powder
1/2 c Nonfat vanilla yogurt
2 tb Toasted coconut
Cut pineapple crosswise into six 3/4-inch-thick slices. Stir together butter, brown sugar and curry powder. Grill pineapple slices on an uncovered grill directly over medium coals for 6 to 8 minutes or till heated through, turning once and brushing once or twice with butter mixture. Combine yogurt and coconut. To serve, cut pineapple slices in half. Serve warm with yogurt. Yield: 6 servings.
Grilled Pineapple and Onion Salsa
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 fresh pineapple cored -- peeled and sliced
1/4-inch thick
1 large red onion -- sliced 1/4-inch thick
5 scallions -- trimmed
Salt and pepper
1 lime -- juiced
Cilantro leaves -- for garnish
Grill pineapple and red onion until soft, about 2 minutes each side. Add scallions to the grill for 1 to 2 minutes.
In a large bowl toss pineapple, onions, scallions, salt, and pepper. Plate and sprinkle with lime juice. Garnish with cilantro leaves.
Source:
"Kathleen Daelemans"
Source(s):
http://indorecipe.com mailing list
- Asker's Rating:
- Asker's Comment:
- Thanks some GR8 ones here, and the size !!!
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Other Answers (11)
- I like BBQ mango. I just stick it straight on the griddle without flames and cook it until it looks chargrilled. Kids'll like it as well.
Oh yeah... you've got to cut it into portions first... and cook it on the fleshy side.
Hey... I'm no masterchef! - I think the easiest thing to grill is pineapple rings. Just sprinkle on some brown sugar, and put over medium/medium-hot coals until the sugar carmalizes. You'll definetly want to spray your grates with some Pam or (better yet) baker's release spray though.
- You should try these lovely bananas with chocolate. Get the bananas peel on, slit through the middle. Get a bar of your favorite chocolate and slice it up (Mars is great) Stuff the bananas with the chocolate. Cover with foil and cook at the very end after you enjoyed your meal. 5 minutes is enough.
- Damn, was beaten to it with the banana n chocolate one :( never mind, my mouth's watering just at the thought
- Peaches
Place canned peach slices (no juice) in aluminum foil. Add one or two large marshmallows. Wrap aluminum foil up. Grill for 3-5 minutes and check. You want the marshmallow to be slightly melted (not all the way melted). Yummy! - grilled slices of watermelon sprinkled with pepper is a good and easy grilled fruit. You only have to grill them about 1-2 minutes on each side.
- grill some peeled peaches, drizzled with really lite flavored olive oil, grill only for a minute or two on a medium grill (stand right over it, fruit sugar burn really fast!)...slice and dip in poppyseed dressing...yum yum! Simple, delish and definitely different from everyday...
- peaches, apples, there nice.
- How about banana and marshmallow kebabs, just grill lightly at the end of the BBQ and the marshmallows will melt.
- hi there,
you need for hot fruit sticks
wood skewers
pineapples
apples
pears
peaches
melons, (any kind but watermelon)
bananas
mango's
kiwis
balsamic vinegar
in a large bowl, cut all fruits in large dices, add balsamic vinegar and stir, let sit a few min. get skewers and add on them randomly the fruits, lay on hot charcoal grill, or electric or gas grill, leave 3 min. on each side, remove and serve with ice cream, enjoy
skrewed strawberries
you need
wood skewers
3 cups strawberries
1 cup powder sugar
wash strawberries and remove green top, leave whole, skewer them on sticks and grill them 3 min. on each side, remove and roll in sugar, serve with champagne, or sweet wine, enjoy
dip a lot
1 cup plain yogurt
1 cup mascarpone cheese, ( it's a Italian cream cheese )
1/4 cup sweet fruit liquor, ( your choice )
1/3 sugar
pinch of ground ginger
add all in a bowl stir, let cool 30 min. serve with grilled fruits,
enjoySource(s):
love to cook - Beaten to it on the choc bananas but another one is as follows.Wrap a strawberry covered in brown sugar and a drop of cointreau in tin foil and give it about 10 mins on cooling bbq.Enjoy
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