Grilled Apricots à la Mode
&
Kingsburg Orchards
Quick
Easy
1 Kingsburg Orchards
apricot per person
Olive or canola oil
Honey, about 1 tablespoon
per apricot
Vanilla bean ice cream,
for serving
Heat the grill to allow for direct medium-high heat.
Slice apricots into halves and remove the pits.
Lightly coat the apricots with oil to prevent them
from sticking to the grill. Place on the grill cut-side
down and grill for 1-2 minutes. This will soften
the fruit, so take care when flipping them over.
Flip the fruit over so the skin side is now
touching the grill. Grill for another 1-2 minutes,
until warmed through but not falling apart.
Slice apricots in half again, if desired.
Drizzle with honey and serve warm over ice cream.
Caramelized Grilled Pineapple
Ready Pac
½ cup butter
1 cup packed dark
brown sugar
2⁄₃ cup orange juice
1 teaspoon
ground cinnamon
¼ teaspoon salt
1 3-pound container Ready
Pac Sliced Gold Pineapple
Oil
Vanilla ice cream,
for serving
Preheat the grill to high.
In a saucepan, melt butter over medium heat.
Add sugar, orange juice, cinnamon and salt. Heat
for 1-2 minutes, or until the sugar is dissolved,
stirring often.
Place pineapple spears, flat side down, in a single
layer in a shallow glass baking dish. Pour the hot
sugar/butter mixture over the pineapple, turning
once to coat all sides. Let stand for 10 minutes.
Reduce the grill heat to low. Brush the grates
lightly with oil.
Remove the pineapple spears from the sugar/butter
mixture and place on the hot grates. Cook for
10-15 minutes, or until grill marks appear, turning
once and basting with all but 1-2 tablespoons
of the remaining sugar/butter mixture.
To serve, arrange 3-4 hot caramelized pineapple
spears in a triangle in each bowl. Top with ice cream
and drizzle with the remaining sugar/butter
mixture. Makes 4-6 servings.
