Special of the day: A Fresh Take on Grilled Fruit

13 Jun Special of the day: A Fresh Take on Grilled Fruit

Greek Yogurt and Granola Parfait with Grilled Cherries

Special of the day:

A Fresh Take on Grilled Fruit

by Sydne George

Summer is the season for grilling, and that goes for fruit as well, though, it’s frequently a forgotten food group when we fire up the barbecue. Not for long, my faithful foodie friends.

Fruit does fine over the fire, as long as you’re careful not to overcook it. Firmer fleshed fruit stands up to the flame better, but compensating with softer fruit by grilling it for a shorter period of time or just grilling one side will solve the softening problem that happens when exposing fruit to too much heat for too long.

Using a grill basket will help you contain smaller fruit like cherries that may fall between the grates. If you don’t already own one, it’s a go-to gizmo you’ll love having in your barbecue toolbox this summer, ideal for cooking fish and vegetables as well.

Fruit that’s been grilled on the barbecue boasts an additional dimension of flavor. If you’ve ever had Bananas Foster, you know about the caramelization that occurs when sliced bananas are cooked briefly in a butter sauce. A similar result is achieved when grilling bananas just until golden on the edges, an appealing element in a tropical banana split featuring coconut gelato, chocolate coconut ganache and toasted macadamia nuts. Yum!

Celebrate summer with three simple recipes with fresh takes on grilled fruit that call for minimal ingredients and prep time. What could be better?

Mix it up with this week’s Special of the day: A Fresh Take on Grilled Fruit and recipes for Greek Yogurt, Granola and Grilled Cherry Parfaits, Seared Scallops on Grilled Pineapple Planks and Grilled Banana Splits. Happy grilling!

Recipes and food photography by Sydne George.

Greek Yogurt and Granola Parfait with Grilled Cherries

 Greek Yogurt, Granola and Grilled Cherry Parfaits

(makes four breakfast parfaits)

2 cups Greek yogurt with honey, divided

2 cups cherries, pitted and cut in half, divided

½ cup slivered almonds, divided

2 cups granola, divided

Preheat barbecue to 350 degrees.

Set a grill basket on preheated grill and distribute cherries in single layer.

Grill briefly, turning when necessary just until lightly browned on the edges.

Remove from grill.

Preheat oven to 350 degrees.

Spread almonds out on a baking sheet and toast in preheated oven for 4 minutes or until lightly toasted.

Layer yogurt, cherries, and granola in four stemmed glasses, topping with a dollop of yogurt and toasted almonds.


Seared Scallops on Grilled Pineapple Planks

Seared Scallops on Grilled Pineapple Planks

(serves four as an appetizer)

12 large sea scallops, thawed and patted dry with paper towel

2 tablespoons canola oil

1 large ripe pineapple, cored, peeled and sliced into 3” x 6” planks

Salt and freshly ground pepper

½ cup prepared plum sauce (Asian food aisle)

Freshly snipped chives

Preheat barbecue to 350 degrees.

Combine scallops and canola oil in large sealable plastic bag, seal and shake to coat.

Remove scallops from bag and set on paper towels to dry.

Sprinkle scallops with salt and freshly ground pepper.

Set grill basket on barbecue.

Arrange scallops on single layer in grill basket and cook just until golden on one side, then turn and cook other side until golden. Scallops will be opaque when done.

While scallops are searing, place pineapple planks on open side of grill and grill briefly on both sides.

To serve:

Place one grilled pineapple plank on each plate.

Top each grilled pineapple plank with three seared scallops.

Remove lid from jar of plum sauce and microwave for about 30 seconds to warm.

Drizzle seared scallops with plum sauce and sprinkle with freshly snipped chives.


Grilled Banana Split

Grilled Banana Splits

(makes four large desserts)

¾ cup heavy cream

1 cup bittersweet chocolate chips

1 teaspoon coconut extract

½ cup macadamia nuts (Albertsons baking aisle)

4 ripe bananas

1 pint Caribbean Coconut Talenti gelato (Albertsons ice cream freezer)

1 pint Tahitian Vanilla Bean gelato (Albertsons ice cream freezer)

Make the Chocolate Coconut Ganache:

(Can be made ahead, covered and refrigerated. Rewarm before serving.)

Heat cream to a simmer over medium high heat.

Add chocolate chips. Remove from heat and let rest briefly.

Add coconut extract and whisk until smooth.

Preheat oven to 350 degrees.

Arrange macadamia nuts in single layer on baking sheet.

Toast in preheated oven until golden brown 4-6 minutes.

Preheat barbecue to 350 degrees.

Pell and slice bananas horizontally.

Grill briefly on one side only, just until golden on the edges.

(Do not over ccook, bananas will get soft if you leave them on the grill too long.)

Remove from grill.

Arrange two banana slices on each serving plate.

Top with scoops of coconut and vanilla bean gelato.

Drizzle ganache over the top.

Sprinkle toasted macadamia nuts on top.


Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the day” are archived at http://sydnegeorge.com/blog/.



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