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
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
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
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
4. Unwrap the foil from each banana and place in bowls, skin and
all. Serve immediately, withwhipped cream or ice cream.
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.
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
1 ripe pineapple, peeled and cored 2-3 tbs. light brown sugar,
Juice of lemon - 1 tbs. crushed red chilli flakes, to
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
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.
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.
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
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
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.
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
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
CURACAO FRUIT KEBABSServe sizzling hot - a bowl of vanilla ice
cream on the side makes a brilliant accompaniment.
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
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.
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
basketSugar or honey, to tasteLemon or lime juice, to tasteWhite
wine, rum or liqueur, to tasteMelted butter, to
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.
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