Volume 8, Issue 090 - May 6, 2005

Hello Recipe Club,

I hope you enjoyed this week of grilling recipes. Today's recipes are for some tasty dessert treats off your grill. A grill adds great flavor to everything you put on it. Why not some pears or a pineapple? Get out your grill this weekend and have some fun, you deserve it! Bon Appetit!

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Grilled Pears with Gorgonzola and Honey

If you want a healthier, yet elegant dessert with your meal, these grilled pears are perfect.

Makes 4 servings

Ingredients:

2 pears
walnut oil to brush on the pears
2 ounces Gorgonzola cheese
1/4 cup pecans, chopped
1/4 cup honey
2 tablespoons Frangelica

Preparation:

Prepare the grill. Mix the pecans and Gorgonzola cheese. Mix the honey with the Frangelica. Cut the pears in half lengthwise. Scoop out the seeds. Mound the cheese mixture in the hollow of each pear half. Brush the skin of each pear with the oil. Grill until the cheese begins to soften. Serve with the honey mixture.

Source: Steve Collins

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Ginger-Rum Grilled Pineapple

Makes 4 servings

Ingredients:

1 large ripe pineapple, peeled and cored
4 tablespoons unsalted butter, melted
3/4 cup sugar
1 teaspoon grated lime zest
1 tablespoon grated ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/2 cup dark rum
1 pint mango sorbet
1/2 cup toasted macadamia nuts

Preparation:

To Prepare the Pineapple:

Slice the pineapple into 3/4 inch slices. Combine the butter, sugar, ginger, lime, cinnamon and allspice in a low pan. Marinate the pineapple for 5 minutes in the mixture.

To Cook the Pineapple:

Preheat the grill high. Grill the pineapple slices over direct high heat, caramelizing each side for about 2 to 3 minutes. Remove to a large serving platter. Pour the rum over the hot pineapple and ignite very carefully.

To Serve:

Scoop mango sorbet in the center and top with toasted macadamia nuts.

Source: Chef Allen Susser

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Grilled Peaches and Berries

Allow 1/2 peach per serving

Ingredients:

large ripe peaches
blueberries
brown sugar
lemon juice

Preparation:

Wash, peel and halve the peaches, removing pit. Place each half on a double thickness of heavy-duty aluminum foil. Fill peach halves generously with fresh or frozen blueberries. Sprinkle 2 teaspoons brown sugar and 1 teaspoon lemon juice on each. Wrap securely.

Cook on grill 18 to 20 minutes turning once. Serve right out of the foil. Can also be baked in the oven and served in stemmed glasses to dress up a meal. Bake in foil or glass dish for about 15 minutes at 350 degrees or until peaches are done.