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Published: June 15, 2009 10:18 am
Berry bliss: Keep the grill hot for dessert
By J.M. HIRSCH
AP Food Editor
When the burgers and frankfurters are done, keep the grill going for dessert. The heat helps caramelize the sugars in fruit, as in this recipe for grilled strawberries and bananas. Pineapple, plums, peaches and mango are other great options for grilled fruit.
Alternatively, skip the ice cream and serve these berries and bananas over pound or angel food cake dusted with powdered sugar.
GRILLED STRAWBERRIES AND BANANAS WITH ICE CREAM
Start to finish: 15 minutes
Servings: 4
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon canola oil
Pinch salt
Pinch cinnamon
1 pint strawberries, hulled and halved
1 banana, sliced crosswise into 1/2-inch rounds
1 pint vanilla ice cream
Whipped cream, to serve
Heat a grill to medium.
In a medium bowl, whisk together the lime juice, honey, canola oil, salt and cinnamon. Add the strawberries and bananas, then toss gently to coat. Thread the strawberries and bananas onto 5 skewers. Reserve any of the glaze remaining in the bowl.
Oil the grill grate. Grill the skewered fruit for 2 to 3 minutes, covered, or until there are light grill marks.
Use a pastry brush to brush the tops of the skewered fruit with any remaining glaze, then turn and grill, covered, for another 2 to 3 minutes.
If the skewers stick to the grill, use a thin spatula to loosen before lifting.
Divide the ice cream between 4 bowls. Top with whipped cream. Remove the fruit from the skewers and use it to top each serving.
Nutrition information per serving (values are rounded to the nearest whole number): 265 calories; 108 calories from fat; 12 g fat (6 g saturated; 0 g trans fats); 34 mg cholesterol; 38 g carbohydrate; 3 g protein; 3 g fiber; 124 mg sodium.
More strawberry recipes
PEPPER-STRAWBERRY CREAM CHEESE
Start to finish: 30 minutes
Servings: 6
1 quart fresh strawberries, stems removed
2 tablespoons balsamic vinegar
2 tablespoons honey
1/4 teaspoon ground black pepper
Pinch salt
12-inch baguette, cut into 1/2-inch slices
Olive oil cooking spray
12-ounce package whipped cream cheese, warmed to room temperature
Heat the oven to 450 F.
Slice about two-thirds of the strawberries in half. Set aside the remaining berries.
In a small saucepan over medium, combine the halved berries, balsamic vinegar, honey, black pepper and salt. Cover, bring to a simmer and cook until the strawberries have mostly broken down and thickened, about 10 minutes. Set aside to cool.
Meanwhile, arrange the baguette slices on a rimmed baking sheet, then spritz them with olive oil cooking spray. Bake until lightly toasted, about 8 to 10 minutes. Remove from the oven and cover with foil to keep warm.
Finely chop the remaining strawberries. In a medium bowl, combine the berries and the cream cheese. Use a wooden spoon or an electric mixer on low to gently mix the berries into the cream cheese.
Mound the cream cheese mixture on a serving platter, using a spoon to create a slight hollow at the center. Fill the hollow with the cooled sauce, letting some drizzle over the edges. Surround the cheese with the toasted baguette slices.
Beverages
STRAWBERRY CHEESECAKE
Start to finish: 5 minutes
Servings: 1
1 large graham cracker, finely crushed
1/2 ounce lime juice, plus extra for coating the glass
2 ounces vanilla vodka
1/2 ounce sugar-free vanilla syrup
1/2 ounce fat-free vanilla coffee creamer
1 fresh strawberry, stemmed
1/2 cup ice
Place the graham cracker crumbs in a shallow bowl. Place 1 or 2 tablespoons of lime juice in a second shallow bowl. Overturn a martini glass and dunk the rim first in the lime juice, then in the crumbs to coat the rim. Set the glass aside.
In a blender, combine the 1/2 ounce of lime juice with the vodka, vanilla syrup, coffee creamer, strawberry and ice. Blend on high for 1 minute, or until smooth.
(Recipe adapted from Teresa Marie Howes’ “Skinnytinis,” Wiley, 2009)
STRAWBERRY SHAG
Start to finish: 20 minutes (5 minutes active)
Servings: 1
3 to 4 large fresh strawberries, stemmed and thinly sliced, plus 1 whole berry reserved as garnish
1/4 cup powdered sugar
1 to 2 large sprigs fresh basil, plus extra for garnish
Ice
1 1/2 ounces vodka
1 ounce lemon juice
3 to 4 ounces chilled soda water
In a small bowl, combine the strawberries and sugar, toss well. Let sit for 15 minutes.
In a cocktail shaker, combine the basil and the strawberries and any juice collected in the bowl. Gently crush using a muddler or a wooden spoon. Fill the shaker with ice, then add the vodka and lemon juice. Cap the shaker. Shake vigorously. Pour into a large glass, then top with soda water. Stir. Garnish.
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