BBQ008

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    FRUITFruit is delicious on the barbeque, its natural sugars caramelizing with the heat

    of the flames. Because of its delicacy, a medium low fire or the cooler part of thegrill top is often the best way to barbeque most fruit. A slice of fruit, seasonedwith whatever marinade the rest of the meal is seasoned with and cooked over

    coals, makes a perfect accompaniment to most meat, fish and poultry.

    ROASTED BANANA STUFFED WITH CHOCOLATEBananas are absolutely marvellous cooked on the barbeque, especially stuffed with chocolate!The chocolate melts as the bananas roast, and the result is an irresistible gooey mixture. Servewith a dollop of whipped cream.INGREDIENTS:

    4 medium-large ripe bananas, unpeeled 150 gms dairy chocolateLightly whipped cream, if desiredPREPARATION:

    1. Light the barbeque or preheat a gas barbeque.2. Slice through each banana lengthways with a sharp knife, cutting through the flesh but

    without cutting or tearing the bottom layer of skin. Stuff each banana with about 6 squares ofchocolate and then wrap in foil.

    3. Place the banana parcels over medium-hot coals and leave for about 10 minutes, longenough to melt the chocolate and lightly cook the bananas. They will be soft and slightlycaramelized in texture and flavour.

    4. Unwrap the foil from each banana and place in bowls, skin and all. Serve immediately, withwhipped cream or ice cream.

    VARIATION:

    Grilled Rum Bananas Peel 4 medium-large ripe but still firm bananas. Sprinkle them with 2-3tbs. dark rum and with brown sugar and cinnamon to taste. Cook over medium-hot coals for 2-3minutes on each side, making sure they do not overcook and become too soft. Serveimmediately, with whipped cream or ice cream.

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    ZESTY PINEAPPLEThis spiced fruit goes well with Eastern or Latin American flavours. Serve with Salsa, cremefraiche and All-American Ribs (see bb001) or with Chicken Wings Satay (see bbq004).INGREDIENTS:

    1 ripe pineapple, peeled and cored 2-3 tbs. light brown sugar, to taste

    Juice of lemon - 1 tbs. crushed red chilli flakes, to tastePREPARATION:

    1. Light the barbeque or preheat a gas barbeque.2. Cut the pineapple into slices, then cut each slice into wedges. Place the pineapple in a

    shallow dish, add the sugar, lime juice and red chilli flakes and toss to coat well.3. Cook over medium heat for 3-4 minutes on each side, until lightly glazed. Serve immediately

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    ROASTED PEACHES WITH MASCARPONE & BASILINGREDIENTS:

    4 sweet, ripe but firm peaches, halved and stoned 2-3 tbs. melted butter Sugar, to tasteMascarpone, to taste

    Handful of fresh basil leavesPREPARATION:

    1. Light the barbeque or preheat a gas barbeque.2. Brush the peach halves with butter and sprinkle with sugar. Cook over medium coals for 2-3

    minutes on each side. Serve immediately with a few spoonfuls of mascarpone, to taste andsome basil leaves.

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    HONEY-BASTED FIGS WITH RASPBERRIES & ICE CREAMFigs warmed on the grill and basted with a little honey and white wine make a sensuous andenticing dessert. The honey brings out the sweetness of the fruit, as does the heat of the frill. Ifice cream is not to your taste, fresh goats cheese may be used instead.INGREDIENTS:

    3-4 tbs. honey

    1-2 tbs. dry white wine12-16 ripe firm figs600 ml vanilla ice cream250 gms raspberriesPREPARATION:

    1. Light the barbeque or preheat a gas barbeque.2. Heat the honey and the wine together, stirring until the honey completely dissolves into the

    wine. Remove from the heat.3. Halve the figs and brush with the honey-wine mixture. If the figs are very small, use skewersor a piece of foil to prevent them falling through the bars of the grill.4. Place the figs over medium-low coals (this is a perfect dish for using the last of the coalsafter cooking dinner). Cook only a few minutes, brushing once or twice with the basting mixture.5. Serve the hot figs in a bowl with a scoop of ice cream and some fresh raspberries.

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    SMORESFor the uninitiated, Smores are barbequed marshmallows, popped between biscuits with asquare of chocolate. The recipe allows for 2 each, but it all depends how greedy you are.INGREDIENTS:

    8 marshmallows16 wholemeal digestive biscuits

    8 squares of chocolatePREPARATION:

    1. Light the barbeque or preheat a gas barbeque.2. Place the marshmallows on a stick or skewer and roast over hot coals until golden and

    flecked with brown. The traditional way to roast them is directly in the fire, but do not placeon the cooking grill.

    3. To assemble, place a hot marshmallow on a biscuit, top with a piece of chocolate and thenanother biscuit, sandwich style.

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    HOT BARBEQUED ORANGES WITH FRESH STRAWBERRIESThe orange slices should just warm through and lightly caramelize. Fresh fruit adds a sweettouch - raspberries or blueberries can be used instead of strawberries.INGREDIENTS:

    4 oranges, peeled and sliced thickly 4 tbs. sugar

    2 tbs. Curacao or other orange flavoured liqueur 250 gms strawberries, hulled, sliced and lightly sugaredPREPARATION:

    1. Light the barbeque or preheat a gas barbeque.2. Toss the orange slices in a shallow dish with sugar and liqueur. Leave the oranges to soak

    for about 15 minutes.3. Place over medium-hot coals for 3-4 minutes, or until the oranges are lightly cooked and the

    sugar has caramelized. Serve immediately, topped with sliced strawberries.

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    CURACAO FRUIT KEBABSServe sizzling hot - a bowl of vanilla ice cream on the side makes a brilliant accompaniment.

    INGREDIENTS:

    16 dried apricots (no soak variety)3 tbs. brandy 3 tbs. Curacao or other orange flavoured liqueur

    2 ripe nectarines or peaches cut into bite-sized pieces ripe pineapple, peeled and cut into bite-sized pieces2 large, just ripe bananas, peeled and cut into bite-sized pieces2 tbs. melted unsalted butter 3-4 tbs. sugar PREPARATION:

    1. Light the barbeque or preheat a gas barbeque. Get 8 skewers ready - woodenskewers should be soaked in cold water for 30 minutes.

    2. Place the apricots in a large shallow dish. Sprinkle over half the brandy and leave to soak forat least 30 minutes.

    3. Add the liqueur, remaining brandy, nectarines, pineapple and bananas to the dish, and mixwell.

    4. Thread the fruits on the skewers, reserving the marinade.. Brush the skewers with meltedbutter and sprinkle with sugar. Cook quickly over hot coals, allowing 3-4 minutes on each

    side. Serve with the marinade poured over the fruit.

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    LUSH FRUIT FEASTINGREDIENTS:

    1/2 ripe pineapple, peeled and sliced, then slices halved1 crisp apple, cored and sliced 1 pear, cored and halved 1 large firm ripe mango, peeled stoned and halved

    2 ripe firm apricots, stoned and halved 2 ripe firm nectarines or peaches, stoned and halved 2 ripe firm bananas, peeled and halved lengthways4-8 figs, whole or sliced lengthways250 gms black cherried, optional, pitted and threaded on skewers or placed in a wire

    basketSugar or honey, to tasteLemon or lime juice, to tasteWhite wine, rum or liqueur, to tasteMelted butter, to tastePREPARATION:

    1. Light the barbeque or preheat a gas barbeque.2. Marinate each variety of fruit separately in 2-4 tbs. sugar or honey, 1 tbs. lemon juice and 3

    tbs. white wine or liqueur, to taste, depending on the sweetness of the fruit.

    3. Cook the fruit gently over medium coals, basting with melted butter or honey. Remove thepieces of fruit as they become warmed and lightly glazed. Serve immediately.

    VARIATION:

    Fire & Ice Fruit Feast Barbeque a few fruits and pair each with an ice cream or sorbet: forexample, hot pineapple with pineapple sorbet; grilled cherries with sweet cherry ice cream:sizzling hot bananas with cinnamon flecked banana ice cream.