GRILLED FRUITS
By Ruth Milstein, author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures Into the New Israeli Cuisine”.
It’s time to put some fresh fruit on the grill after all that delicious meat. We can use our fruit as a main dish or as a dessert. The aromas and taste of fresh fruit on the barbeque is quite appetizing; especially in the summer months. This is the time when you have an abundance of fresh fruit in the marketplace.
I have chosen a recipe for barbecued fresh fruits. The fruits must be ripe and firm. A good choice may be peaches, nectarines, strawberries, kiwi, pineapple and blueberries.
You can also broil the fruits in your oven with the cut side facing up for 5-6 minutes or in your skillet over a medium flame until golden brown. Do not peel the fruit! Makes 8 servings.
8 large peaches
8 large nectarines
4 Kiwis
16 strawberries
1/4 fresh pineapple
½ cup blueberry
Wash the fruit and then peel only the pineapple. Cut the peaches, nectarines, kiwi and pineapples into 1-1/2 inch cubes.
Use a skewer and alternate the fruits for grilling. Set the fruit skewers onto the barbeque grill with the cut side down. Grill the fruit for 5-7 minutes until it turns golden.
Sauce: (if desired)
8 oz. sour cream
4 tablespoons of honey or 3 packs of substitute sugar.
Serve alongside a plate of hard white cheese; blue cheese or feta are good choices. Serve a good, fresh bread and toast.
