There is no better ending to a barbecued meal than fruit from the grill. They provide a light, mouth cleaning finish to any outdoor dining experience. Most fruits develop a more intense flavor after being grilled. Here are some techniques to use with peaches, apples, pears, or similar types of fruits.
Method
Indirect-outside burners
Ingredients
Method
Indirect-outside burners
Ingredients
Preparation
Wash and slice it into 1/4 or thicker slices. This is best done by cutting across the length of the fruit. Try to keep thickness consistent.
Lightly coat with oil and place on the grill. Watch, because a hot grill can sear fruit within a few minutes. Cook long enough to brand the fruit.
After you remove the fruit you can sprinkle on brown sugar or put on a dollop of brown-sugar whip cream.
In addition to the above method, you can also consider adding the following techniques to your fruit-grilling repertoire.
