GRILLED STONE FRUITS WITH BALSAMIC AND BLACK PEPPER SYRUP
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings, 3 pieces each
Number Of Ingredients 6
Steps:
- Heat grill or grill pan to high. Coat the surface of the grill with oil or spray to avoid sticking. Place fruits cut side down on grill and cook 3 to 4 minutes until warmed through and evenly marked.
- Heat the remaining ingredients (for the glaze) in small pot over medium-high heat or place on grill next to fruit. When the sauce reduces, it will become syrup-like in no time - less than a minute. If you burn food often or get distracted easily, cook it over lower heat. Otherwise, let it rip. When the balsamic sauce coats the back of a spoon and reduces by half, remove the pan from the heat and discard the ginger chunk.
- Arrange fruits on a platter and drizzle liberally with the glaze.
Nutrition Facts : Calories 82 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 9 milligrams, Carbohydrate 20 grams, Fiber 1 grams, Protein 1 grams, Sugar 17 grams
GRILLED STONE FRUIT WITH FARMER'S CHEESE AND SPICED HONEY ALMONDS
Steps:
- For the spiced honey almonds: Preheat the oven to 325 degrees F. Lightly spray a baking sheet with nonstick spray.
- Spread the almonds on the prepared baking sheet, then transfer to the oven and toast lightly, 8 minutes.
- Combine the honey, sugar, allspice, nutmeg and a pinch of salt in a small saucepan over medium heat. Bring to a simmer and cook until the sugar melts.
- Put the toasted almonds in a small bowl and toss with half of the honey mixture until evenly coated; reserve the remaining spiced syrup. Using a heat-proof spatula (the mixture will be hot), spread the coated almonds in an even layer on the baking sheet. Set aside until hardened, 15 minutes to 1 hour--the almonds will remain slightly sticky. Once hardened, coarsely chop or use whole.
- For the grilled stone fruit: Heat a grill pan over medium-high heat until very hot. Brush the cut sides of the fruit with a bit of oil and sprinkle with salt and pepper. Grill the fruit, cut-side down, to mark and caramelize slightly, about 2 minutes. Brush the tops with a bit more oil, sprinkle lightly with salt and pepper and then flip and grill on the reverse side just to soften slightly, 1 to 2 minutes more.
- Transfer the grilled fruit to a platter, cut-side up. Dollop the farmer's cheese around the fruit, drizzle some of the reserved spiced syrup over everything, and scatter the almonds on top. Serve immediately.
SPICED STONE FRUIT CHUTNEY
Provided by Claire Robinson
Categories condiment
Time 55m
Yield 6 to 8 (1/2 cup) servings
Number Of Ingredients 7
Steps:
- Put the fruit into a medium heavy bottomed pot over medium heat. Add the pomegranate juice, water, and salt and bring to a simmer. Add the tea bags and simmer for about 40 minutes, until liquid has been mostly absorbed.
- Remove the tea bags and discard. Stir in the pecans and transfer to a serving bowl. Serve warm or at room temperature and enjoy!
GRILLED STONE FRUITS WITH BALSAMIC SYRUP
Get ready to experience another side of stone fruits. Hot off the rack, these grilled nectarines practically melt in your mouth. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine vinegar and brown sugar. Bring to a boil; cook until liquid is reduced by half., On a lightly oiled grill rack, grill peaches, nectarines and plums, covered, over medium heat or broil 4 in. from the heat until tender, 3-4 minutes on each side. , Slice fruits; arrange on a serving plate. Drizzle with sauce.
Nutrition Facts : Calories 114 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
STONE FRUITS WITH HONEY-DRIZZLED SOFT CHEESES AND TOASTED ALMONDS
A light cheese-and-fruit course is a lovely way to end a meal. Look for fresh ricotta in Italian and specialty markets.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Heat almonds and oil in a skillet over medium heat, tossing occasionally, until almonds are lightly browned, about 5 minutes. Using a slotted spoon, transfer almonds to a plate to cool; discard oil.
- Stir together cheeses, then mound on a platter, making a small well in the center with the back of a spoon. Surround with fruits and toasted almonds. Drizzle honey into center of cheese.
GRILLED STONE FRUIT
Stone fruits taste delicious hot off the grill. Cooked over an open flame, stone fruits take on a satisfying smoky crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- Heat grill to medium-high. Drizzle plums, peaches, and nectarines with olive oil and grill, cut sides down, until juicy and charred, 2 to 4 minutes. Remove with a metal spatula and serve with a dollop of yogurt.
Nutrition Facts : Calories 80 g, Fat 1 g, Fiber 2 g, Protein 1 g
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