Baked fruit from the grill is a delicious treat for family and guests. Suggested toppings are whipped cream or vanilla ice cream, however, just use your imagination and top with whatever your little heart desires.
General Instructions for Baked Fruit on the Grill- Unless otherwise indicated, center from 1 to 3 servings of prepared fruit in a square of buttered heavy-duty aluminum foil. Flavor; seal, leaving space for steam expansion.
APPLES: 30 to 40 minutes. Core, leaving 1/2 inch wall at bottom. Stuff with brown sugar, mincemeat or raisins, and nuts sprinkled with brown sugar and cinnamon; dot with butter. 1 per packet. When tender, serve with whipped cream or vanilla ice cream.
APRICOTS: 30 minutes. Peel and pit. Sprinkle with lemon juice, brown sugar or honey, cinnamon and nutmeg; dot with butter. When tender, sprinkle with brandy or rum and serve with vanilla ice cream or whipped topping.
BANANAS: 10 to 15 minutes. Peel and halve. Place on a large square of heavy-duty aluminum foil. Sprinkle with lemon juice and add 1 tablespoon each brown sugar and chopped walnuts for each banana. Seal the packet.
FRUIT KABOBS: Cut fruits of your choice into bite-size chunks; skewer. Brush with lemon juice; roll in brown sugar. Cook until lightly browned. Baste with a mixture of 2 parts butter to 1 part rum. Serve with whipped cream.
GRAPEFRUIT: 30 to 45 minutes. Halve; separate segments with a knife. Drizzle with honey or grenadine or sprinkle with sugar; dot with butter. Bake in a foil pan.
ORANGES: 30 to 45 minutes. Peel and halve. Follow directions for grapefruit above.
PEACHES: 30 to 45 minutes. Peel and pit. Follow directions for apricots.
PEARS: 30 to 45 minutes. Peel and core. Follow directions for apricots.
PINEAPPLE: 30 t0 45 minutes. Quarter lengthwise, peel and core. Sprinkle with honey or brown sugar and rum; dot with butter. Bake in a foil pan; baste with juices. Serve with whipped cream.
Published in: Cooking