Grilled FruitA quick spin on the grill brings out the natural sweetness and adds a bit of smoky char to almost any fruit. We like to grill fruit to use in cocktails or add to ice cream, and it’s also the perfect accompaniment to meat. Of course, it’s delicious on its own.
- Pineapple
- Light brown sugar
- Peaches
- Vegetable oil
- Grapefruit
- Oranges
- Lemons
- Demerara sugar
- Plums
- 3 pounds good-quality lump charcoal
Cut the pineapple into wedges or spears. Press the cut sides into the brown sugar. Cut the peaches in half, remove the pits, and lightly oil the peach halves. Cut the citrus fruits in half and press the cut sides into the Demerara sugar. Lightly brush oil onto the plums.
Set up the cooker for direct cooking: Open the top and bottom vents. Pile 2 pounds of the charcoal in the bottom. Load a charcoal chimney one-quarter full of charcoal and light it. When the coals in the chimney are glowing, dump them on top of the pile already in the cooker and close the lid. Adjust the vents as necessary to establish a steady temperature between 350° to 375° for direct grilling (See pages 84 and 77 for how to best assess and monitor cooker temperature, and how to determine your target temperature). Open the cooker and spread the fruits evenly over the charcoal, cut side down, and cook for 3 to 4 minutes, or until they soften and are nicely marked. Pull the fruits off the cooker and arrange on a large serving tray.
Serve immediately or at room temperature. The grapefruit, oranges, and lemons can also be juiced for cocktails (page 251).