Desserts from the Grill
GRILLED POLENTA WITH BALSAMIC BERRIES
(polenta -Es una masa, una receta de harina de maíz, pero el maíz no fino, sino bastante grueso, ves los cantitos de maíz a medio picar. Esto, te da un sabor diferente, como si hicieras a la parrilla una mazorca.) La harina de polenta lo vende Freshmart. Este
Combine 2 cups fresh blueberries, 2 cups fresh raspberries, 2 cups hulled and quartered strawberries and 2 tablespoons balsamic vinegar in a medium bowl. Toss gently; set aside. Combine ⅓ cup sugar and 2 teaspoons cornstarch in a small bowl. Sprinkle sugar mixture over reserved berries; toss gently. Lay a large double thickness of foil on a work surface; bend edges up to make a border. Place berry mixture in the center of the foil; draw up edges and seal tightly. Set aside.
Slice each of 2 tubes of unflavored polenta* into 8 crosswise slices. Brush slices lightly on both sides with olive oil; set aside. Preheat grill to medium heat. Place foil packet and polenta slices on grill. Grill polenta slices for 4 to 5 minutes on each side, or until marked with distinct grill marks. Remove foil packet and polenta slices from grill. Place 2 slices of polenta on each of 8 dessert plates; sprinkle lightly with powdered sugar. Carefully open foil packet; spoon hot berry mixture over polenta slices. Makes 8 servings.
*Look for refrigerated polenta in the dairy department or shelf-stable polenta in the pasta aisle.
(polenta -Es una masa, una receta de harina de maíz, pero el maíz no fino, sino bastante grueso, ves los cantitos de maíz a medio picar. Esto, te da un sabor diferente, como si hicieras a la parrilla una mazorca.) La harina de polenta lo vende Freshmart. Este
Combine 2 cups fresh blueberries, 2 cups fresh raspberries, 2 cups hulled and quartered strawberries and 2 tablespoons balsamic vinegar in a medium bowl. Toss gently; set aside. Combine ⅓ cup sugar and 2 teaspoons cornstarch in a small bowl. Sprinkle sugar mixture over reserved berries; toss gently. Lay a large double thickness of foil on a work surface; bend edges up to make a border. Place berry mixture in the center of the foil; draw up edges and seal tightly. Set aside.
Slice each of 2 tubes of unflavored polenta* into 8 crosswise slices. Brush slices lightly on both sides with olive oil; set aside. Preheat grill to medium heat. Place foil packet and polenta slices on grill. Grill polenta slices for 4 to 5 minutes on each side, or until marked with distinct grill marks. Remove foil packet and polenta slices from grill. Place 2 slices of polenta on each of 8 dessert plates; sprinkle lightly with powdered sugar. Carefully open foil packet; spoon hot berry mixture over polenta slices. Makes 8 servings.
*Look for refrigerated polenta in the dairy department or shelf-stable polenta in the pasta aisle.
All you need to make great grilled desserts are a sweet tooth and a little imagination.
End fantastic alfresco meals with a grand
finale—a dazzlingly delicious grilled dessert. These fresh fruit–focused
sweets are as fresh and pretty as the season itself.
Choose which dessert you’ll grill first; then add the ingredients to your grocery list using our Mobile App!
GRILLED POUND CAKE WITH BLACKBERRIES AND DULCE DE LECHE
Oil grill rack and preheat grill to medium heat. Slice a thawed frozen pound cake crosswise into 8 even slices. Grill pound cake slices over medium heat, turning once, for 3 to 4 minutes, or until sides are toasted and golden brown. Remove slices from grill; arrange on dessert plates. Top each toasted slice with a small handful of fresh blackberries and a tablespoon or so of coarsely chopped toasted pecans. Drizzle with Dulce de Leche, or if you prefer, caramel topping. If desired, garnish with whipped cream or a small scoop of vanilla ice cream. Makes 8 servings.
GRILLED PEARS WITH CHOCOLATE–HAZELNUT MELT
Using a small, about 2-tablespoon ice cream scoop, scoop 8 portions of chocolate–hazelnut spread (such as Nutella®) onto a small parchment-lined baking sheet. Place scooped spread in the freezer; let stand overnight. Oil grill rack and preheat grill to medium heat. Halve and core 4 large ripe pears, scooping out the seed pocket to make a small indentation. Brush pears lightly on all sides with canola oil. Grill pears over medium heat for 5 to 6 minutes on each side, or until golden brown. Remove pears from grill; arrange in dessert bowls. Fill indentations in centers of pears immediately with a scoop of frozen chocolate–hazelnut spread. Makes 8 servings.
GRILLED NECTARINES WITH HONEYED MASCARPONE
Combine 1 (8-ounce) carton softened mascarpone cheese, 2 tablespoons honey, ½ teaspoon pure vanilla extract and 2 tablespoons milk in a small bowl. Whisk until smooth; set aside. Oil grill rack and preheat grill to medium heat. Halve and pit 4 large nectarines. Brush nectarines lightly on all sides with canola oil. Grill nectarines over medium heat for 5 to 6 minutes on each side, or until golden brown. Remove nectarines from grill; arrange in dessert bowls. Top each nectarine with a dollop of mascarpone mixture. Makes 8 servings.
Oil grill and preheat to medium-high heat. Slice a thin strip from the curved sides of 8 medium unpeeled bananas to make them stand flat. Using a paring knife, cut a deep slit down the center and through the peel of each banana. Pinch the slit open and fill each slit with two teaspoons of melted butter. Sprinkle the butter with a tablespoon of brown sugar. Grill bananas on the preheated grill for 6 to 8 minutes. Remove bananas from grill, arrange on dessert plates, press slits open, and fill bananas with scoops of desired ice cream, sliced fruit, sundae syrups, nuts and whipped cream.
Choose which dessert you’ll grill first; then add the ingredients to your grocery list using our Mobile App!
GRILLED POUND CAKE WITH BLACKBERRIES AND DULCE DE LECHE
Oil grill rack and preheat grill to medium heat. Slice a thawed frozen pound cake crosswise into 8 even slices. Grill pound cake slices over medium heat, turning once, for 3 to 4 minutes, or until sides are toasted and golden brown. Remove slices from grill; arrange on dessert plates. Top each toasted slice with a small handful of fresh blackberries and a tablespoon or so of coarsely chopped toasted pecans. Drizzle with Dulce de Leche, or if you prefer, caramel topping. If desired, garnish with whipped cream or a small scoop of vanilla ice cream. Makes 8 servings.
GRILLED PEARS WITH CHOCOLATE–HAZELNUT MELT
Using a small, about 2-tablespoon ice cream scoop, scoop 8 portions of chocolate–hazelnut spread (such as Nutella®) onto a small parchment-lined baking sheet. Place scooped spread in the freezer; let stand overnight. Oil grill rack and preheat grill to medium heat. Halve and core 4 large ripe pears, scooping out the seed pocket to make a small indentation. Brush pears lightly on all sides with canola oil. Grill pears over medium heat for 5 to 6 minutes on each side, or until golden brown. Remove pears from grill; arrange in dessert bowls. Fill indentations in centers of pears immediately with a scoop of frozen chocolate–hazelnut spread. Makes 8 servings.
GRILLED NECTARINES WITH HONEYED MASCARPONE
Combine 1 (8-ounce) carton softened mascarpone cheese, 2 tablespoons honey, ½ teaspoon pure vanilla extract and 2 tablespoons milk in a small bowl. Whisk until smooth; set aside. Oil grill rack and preheat grill to medium heat. Halve and pit 4 large nectarines. Brush nectarines lightly on all sides with canola oil. Grill nectarines over medium heat for 5 to 6 minutes on each side, or until golden brown. Remove nectarines from grill; arrange in dessert bowls. Top each nectarine with a dollop of mascarpone mixture. Makes 8 servings.
Oil grill and preheat to medium-high heat. Slice a thin strip from the curved sides of 8 medium unpeeled bananas to make them stand flat. Using a paring knife, cut a deep slit down the center and through the peel of each banana. Pinch the slit open and fill each slit with two teaspoons of melted butter. Sprinkle the butter with a tablespoon of brown sugar. Grill bananas on the preheated grill for 6 to 8 minutes. Remove bananas from grill, arrange on dessert plates, press slits open, and fill bananas with scoops of desired ice cream, sliced fruit, sundae syrups, nuts and whipped cream.
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