For those planning on doing some weekend grilling, ABC7 Chicago's Hungry hound says don't overlook fruit.Grilled fruit makes an excellent addition to a summer lunch or dinner and requires very little prep time.
The important thing to remember is that you scrape off your grill with a good wire brush after you've cooked your fish, chicken, steak, etc. Make sure the fruit is sturdy; pineapple, apricot, nectarines and peaches all are good.
Peaches can be added to salads or paired with prosciutto. Pineapple is great with 'dulce de leche' and sorbet or ice cream.
Grilled Peach and Sugar Snap Salad
Yield: 6 servings
- 3 peaches, ripe, sliced into 1/2 inch chunks
- 2 oz melted unsalted butter
- 1 pound sugar snap peas
- 1 tblsp fresh tarragon, chopped
- 12 oz baby arugula
- 1 oz Sherry Vinegar
- 1/2 tsp kosher salt
- 2 tblsp shallot, roasted and minced
- 1/2 cup extra virgin olive oil
- 2 grinds fresh ground black pepper
Brush peaches with melted unsalted butter and place on hot grill for 2 minutes on each side or until soft but still firm, remove from grill. Blanch sugar snap peas for 1 minute in boiling water, shock in a bath of ice water, drain and set aside. Add sugar snaps to peaches and fresh tarragon, add dressing and mix well. Serve over a bed of baby arugula and garnish with fresh ground pepper on top.
Grilled Pineapple Dessert
- 1 fresh pineapple
- 1 jar dulce de leche
- coconut sorbet or ice cream
- fleur de sal/sea salt (optional)
Slice pineapple lengthwise into quarters. Gill over direct heat, until char marks appear on pineapple. Heat dulce de leche in microwave for 10 seconds, or until you can drizzle from a spoon. Drizzle over pineapple. Add scoop of ice cream or sorbet and sprinkle (optional) with sea salt.
For more information call Limelight Catering at 773-883-3080.