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The Grill is not just for meat! Try Grilled Fruit.

There are some things just better grilled! Many of us have grilled vegetables but have you thought about grilling fruit? I like grilled fruit in so many applications. The grilling process brings out such a great flavor and caramelizes the sugars in the fruit. I’m not a big fan of adding a smoked flavor but if your using wood at a campfire the natural smoke flavor will enhance it. Next time you go camping try a hunk of pineapple on a stick in stead of a marshmallow...Of course you can then dip it in chocolate if you like!Grilled Lemon wheels in a vessel of water adds a great touch to your BBQ. Grilled Peaches with chicken, Grilled pineapple with ham steaks. Grilled bananas, apricots, really any reasonable firm fruit will do. Berries will disincarnate and fall through the grill! Here is one of my favorite Recipes for Dessert after a nice grilled Breast of chicken or steak.

Grilled Fruit with Lemon Zabaglione

This is a very simple dessert that anyone can muster. Bananas, pineapples, and stone fruit that is firm and not too ripe are best in this recipe. Grilled fruit also make a great salad (toss in some beautiful cherries or grapes). It's also wonderful at breakfast served with yogurt and granola. And it makes a fabulous chutney when combined with raisins, juice, and Indian spices. So, when you grill fruit, grill some extra to make these other dishes.

  • 1/3 cup packed brown sugar or maple syrup
  • Juice of 2 oranges
  • 2 nectarines or peaches, halved and pitted
  • 3 plums, halved and pitted
  • 2 bananas, halved lengthwise
  • 1 pineapple, peeled, cored, and cut into chunks
  • Lemon Zabaglione ( recipe below)
  • Fresh mint leaves, for garnish


Prepare a medium-hot fire (425° to 450°F) in a wood-fired grill. Stir the sugar into the orange juice until dissolved. Brush the cut fruit with the sugar mixture. Grill the fruit, cut side down, for about 5 minutes, or until the fruit is slightly soft and well marked. Move to indirect heat and continue to cook to the desired softness. Remove from the heat and set aside to cool. Slice the fruit and keep each kind in a separate bowl. Let stand at room temperature for 30 minutes to allow flavors to mix. Portion an assortment of the fruits into 6 bowls. Top with the zabaglione and garnish with mint leaves.

Lemon Zabaglione
  • 2 large eggs
  • 4 large egg yolks
  • 1/2 cup sugar
  • Grated zest of 2 lemons
  • Juice of 1 lemon
  • 1/3 cup Muscat or other dessert wine


Combine all the ingredients in a stainless steel bowl and set aside.

Choose a saucepan large enough to set the bowl over and fill it with 2 inches of water. Bring to a simmer.

Whisk the egg mixture in the bowl. Place the bowl over the simmering water and whisk vigorously until it is about triple in volume and thick and frothy. Lift the bowl off the steam a few times, while whisking, to insure that the mixture does not get too hot and scramble the eggs. The total cooking time will be about 8 minutes. Remove the bowl from the heat and whisk to cool slightly. Serve now, or cover with plastic wrap pressed directly onto the surface and use within 2 hours. It may need to be whisked again just before serving.