18 Jul These Fruits Were Made for Grilling
Martha Rose Shulman, an American cookbook author, cooking teacher and food columnist for The New York Times offers up her experience and recipes for grilling fruit.
On the Fourth of July, before the meat and fish hit the grill, I decided to throw on some fruit. I’ve always loved the way roasting summer stone fruit like peaches and apricots deepens their flavors, and I thought a sizzle on the grill might do the same. It did. Just a few minutes on each side – enough to create griddle marks on a peach or an apricot and soften it, but not so long that the fruit collapses, brought out the juices and warmed the fruit through. When I removed the peaches and apricots from the grill I tossed them with a little honey and lemon zest.
On a summer night, this warm combination, served with vanilla ice cream, is hard to top, and perfect for a party. But when I grilled the peaches and apricots again I decided to do something else: I made crêpes first, and used the fruit as a filling.
I couldn’t get grilled fruit out of my head, and worked on other recipes after I grilled the peaches and apricots — not just desserts, but salads with grilled fruit (some wonderful combinations) and a starter of grilled figs.
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