Bake Fruit on Your Outdoor Grill

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.