SKEWERED GRILLED FRUIT WITH GINGER SYRUP
This is a melange of quickly grilled fruit, brushed with a ginger sauce that itself takes about five minutes to put together. The sauce is a simple sugar syrup -- half sugar, half water, boiled together until the sugar melts -- and is infused with a lot of ginger. You could use other flavors instead (mint, lemon verbena, thyme, even chili), but ginger seems perfect to me.
Provided by Mark Bittman
Categories easy, quick, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat a gas or charcoal fire; it should be quite hot, with the rack positioned 4 to 6 inches from the source of heat.
- Combine the sugar, fresh ginger and 1/2 cup of water in a small saucepan over medium heat. Bring to a boil, and simmer for 3 minutes. Remove from the heat, and let sit while preparing the fruit. (Refrigerate if you're not using this right away; it will keep for at least a week.)
- Cut the unpeeled bananas into 2-inch-long chunks, and make a shallow vertical slit in the skin for peeling at the table. Peel and core the pineapple, then cut it into 2-inch chunks. If you're using starfruit, cut it into slices 1/2 inch thick.
- Skewer the fruit. Strain the syrup, and brush it on the fruit lightly. Grill the fruit until the pineapple is nicely browned, 2 to 4 minutes to a side. While it is grilling, brush it occasionally with the syrup.
- When the fruit is done, brush once more with syrup. Serve hot or warm.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 0 grams, Carbohydrate 75 grams, Fat 1 gram, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 56 grams
GRILLED FRUIT SKEWERS WITH GINGER SYRUP
Steps:
- Start a grill; the fire should be quite hot and the rack positioned 4 to 6 inches from the heat source. Combine the sugar, ginger, and 1/2 cup of water in a saucepan over medium heat. Bring to a boil and simmer for 3 minutes. Remove from the heat and let sit while you prepare the fruit.
- Do not peel the bananas; cut them into 2-inch-long chunks and make a shallow vertical slit in the skin to facilitate peeling at the table. Peel and core the pineapple, then cut it into 2-inch chunks. Pit the peaches and cut them into large chunks.
- Skewer the fruit. Strain the syrup and brush the fruit lightly with it. Grill the fruit until the pineapple is nicely browned, 2 to 4 minutes per side. As it is grilling, brush occasionally with the syrup.
- When the fruit is done, brush once more with syrup; serve hot or warm.
GRILLED FRUIT SKEWERS WITH CHILI AND LIME
Steps:
- Soak 18 wooden skewers in water 20 minutes. Thread the watermelon, pineapple and mango cubes on the skewers. Put the skewers in a large zip-top plastic bag, being careful not to puncture the bag; add the lime juice, seal and toss gently to incorporate. Refrigerate at least 30 minutes or until ready to use.
- Preheat a grill or grill pan to medium high. Remove the skewers from the bag and place on a baking sheet. Brush the fruit with vegetable oil and place the skewers on the grill. Grill, turning once, until marks appear, 6 to 8 minutes. Transfer to a serving platter.
- Combine the lime zest, chili powder and 1 teaspoon salt in a small bowl. Sprinkle the seasoning over the grilled fruit.
PUT A STICK IN IT COCKTAIL
Steps:
- In a large pitcher, combine the pineapple juice, orange juice, maraschino syrup and the ginger ale. Pour into glasses filled with ice, then add the rum and stir.
- Garnish with a cherry and a pineapple chunk on a skewer.
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