Fresh fruit for a delightful ending
Apples & Pears – Cut in half and core out the center. Mix 1/2 cup of white wine with a little sugar and a dash or two of cinnamon and nutmeg. Place fruit on the grill, low heat, and to the hollowed center add 1/2 teaspoon of butter with a spoonful of wine mixture. Grill for 15 minutes.
Bananas – Peel and cut in half, sprinkle with sugar and grill 4 to 5 minutes on medium heat just until grill marks appear. Remove and drizzle with orange liqueur. Serve over pound cake with vanilla ice cream.
Spiked Bananas – Cut a slit lengthwise in each banana to less than half the depth leaving the skin on. Mix a little brown sugar, dark rum and coconut extract and spoon into each banana. Close with a toothpick and grill on medium heat 25 to 30 minutes or until the skin is charred.
Peaches, Mangos, & Plums – Half and remove seeds from fruit. Mix melted butter with brown sugar and a little lemon or lime juice, brush on fruit halves while grilling on medium heat 4 to 5 minutes per side. Serve with ice cream.
Pineapple – Mix 1 tablespoon each: brown sugar, rum or whiskey and vanilla with 1/8 teaspoon each of ground ginger, cinnamon and cayenne pepper for a little heat if desired. Brush on fresh pineapple slices and grill 5 to 10 minutes turning and basting often. Serve on top of chocolate almond ice cream or fruit sorbet.
Cantaloupe & Honeydews – Heat butter with a little honey, stir in a few crushed mint leaves and brush on melon slices while grilling 5 to 7 minutes turning often.