Trio of Grilled Fruit

This time of year fruit takes on an important role in the kitchen. Cool fruit salads, jellies and jams are the norm. But what some folks don't realize is fruit can be satisfyingly grilled for a unique approach to desserts.  One thing to note about grilling fruit: this is one situation where slightly unripe fruit is OK. Grilling will soften and sweeten the fruit.

I will  do a trio as they are quick and simple, yet deeply satisfying.

Let's start with Grilled Figs with Honey Yogurt. I learned this year that figs can be successfully grown here in Zone 5. It's on the list of things to try for next growing season.

Grilled Figs with Honey Yogurt and Walnuts
Ingredients:
10+  fresh figs halved
1+ tablespoon brown sugar
1/2 cup plain Greek yogurt
1 tablespoon honey
walnut halves - enough to top each fig half

Directions:
Heat grill to medium.
Sprinkle brown sugar over cut side of figs
Put figs on grill, if needed use foil or a screen or one of those grilling things that has the holes so figs don't fall through.
While figs grill, stir honey into yogurt.

Remove figs from heat, top with honey yogurt mixture and half a walnut.

For the next one it doesn't get any easier. Grilled peaches. It tastes like pie!

Grilled Peaches
Ingredients:
3 peaches halved
1/2 tablespoon canola oil (not olive)

Directions:
Preheat the grill.
Brush the cut peach halves with the oil
Place the oiled peach half  cut side down on the grill
Grill for 3 minutes and turn 90 degrees
Grill another 3 minutes
Turn cut side up and grill another 3 minutes.  You don't want them turned to mush.

And finally, grilled strawberries. For this you let them mascerate a few minutes before grilling.

Grilled Strawberries
Ingredients:
1 lb strawberries hulled and sliced
1 tbs red wine
1 tbs balsamic vinegar
1 tbs brown sugar
Toasted pound cake

Directions:
Combine all ingredients except cake in a bowl, toss to combine.
Let stand 10-20 minutes.

Grill on the same grate that you grilled the figs on. It won't take long, about 3-4 minutes.

Spoon over toasted pound cake.

This trio makes a delicious dessert.

Don't be afraid to grill your fruit!

Until next time, Eat Well & Keep Digging!

The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
Twitter - @gastrogardener
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Strawberry Cheescake Ice Cream

A holiday during the summer is a good excuse for a treat like ice cream. Inspired by John over at The Bartolini Kitchens, I decided to try my hand at this frozen delight over this past holiday weekend.

I've adapted the ice cream recipe from a no-cook recipe over at MyRecipes.com.

Ingredients:
Ice cream
1 14 oz can sweetened condensed milk chilled overnight
1 5oz can evaporated milk chilled overnight
2 tbs sugar
2 cups half and half
1/2 package of cheesecake pudding mix from prepackaged kit. - about 3.5 oz

1 graham cracker crust pie shell

For the Strawberry swirl:
1 1/4 cups fresh strawberries rough chopped

1/2 cup sugar
1 tbs cornstarch
1/2 cup water
1 tbs lemon juice
pinch of salt

Start with the swirl. This technique is straight from John.
In a small saucepan, combine sugar, salt, and cornstarch.
Gradually stir in water until smooth. Stir in strawberries and lemon juice.

Bring to a boil.

Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally.

Cover and refrigerate until chilled.

Puree before use.

For the ice cream combine all chilled ingredients in a bowl before pouring into the freezer container of 1 quart electric ice cream maker and freeze according to the manufacturer's instructions. (You're on your own on this one.)

Remove container with frozen ice cream and place in freezer for 15 minutes (next time I'll let it go 30 minutes). While ice cream rests, crumble the crust to the size/ consistency you want.

In an appropriate container, layer ice cream, graham cracker chunks and strawberry puree, repeat as many times as you have ingredients.

Stir a few times, enough to swirl but not so much that it is an even homogenized consistency.  Easier said than done, it probably would have helped if the ice cream were a little firmer. It was still pretty soupy. Ah well, I am sure it'll taste fine.

Cover and freeze for 1.5 hours or more. I checked it before bed, delicious but not quite there.  But later, after a day in the freezer, it's a work of art!  The crust somehow remains dry and crispy, the cream tastes of cheesecake and the strawberries - while not a swirl, are bright and fresh! And it's amazing what a sheet of black paper can do!

I look forward to trying this again!

Until next time, Eat Well and Keep Digging!

The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
Twitter - www.twitter.com/DavidPOffutt
http://www.facebook.com/TheGastronomicGardener