DESSERTS
Caramelized Pears with Toasted Almonds and Lemon Cream
Pineapple Wedges with Rum Butter and Toasted Coconut
Pineapple, Mango, and Stone Fruit Salad
Maple Grilled Peaches with Vanilla Ice Cream and Toasted Pecans
French Toast with Grilled Peaches and Blueberry Syrup
Apricot Sundaes with Gelato and Amaretti
Grilled Oranges with Chocolate Sauce and Whipped Cream
Toasted Pound Cake with Warm Strawberries and Ice Cream
Banana and Coconut Sundaes with Bourbon-Caramel Sauce
Just about everything from apples to strawberries tends to cook best over direct medium heat. The temperature on the grill’s thermometer should be somewhere between 350° and 450°F.
Pear Upside-Down Cake
6 tablespoons (3/4 stick) unsalted butter, divided
7 firm but ripe pears, about 3 pounds total, peeled, halved, and cored
1/2 cup packed golden brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Batter
1 1/4 cups cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
1/2 cup whole milk
1/2 cup sour cream
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup (1 stick) unsalted butter, softened
1/3 cup granulated sugar
Lightly sweetened whipped cream
1. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
2. Melt 2 tablespoons of the butter. Brush the butter on both sides of the pear halves. Grill the pears over direct medium heat, with the lid closed, until nicely marked, 10 to 12 minutes, turning once. Remove from the grill and let cool.
3. In a 12-inch cast-iron skillet combine the remaining 4 tablespoons butter, the brown sugar, salt, cinnamon, and ground ginger. Close the lid and cook over direct medium heat until the sugar is melted and the liquid starts to bubble slightly around the edges, 2 to 3 minutes. Wearing insulated barbecue mitts, remove the skillet from the grill and place on a sheet pan. Arrange the pear halves in the skillet, flat side down and overlapping if necessary, starting at the edge of the skillet and working in toward the center. Set aside.
4. In a medium bowl combine the cake flour, baking powder, baking soda, cinnamon, ginger, and salt. In a small bowl whisk the milk, sour cream, eggs, and vanilla extract. In a large bowl using an electric mixer on medium-high speed, cream the butter and sugar until light and fluffy, 2 to 3 minutes. With the mixer on low, add the milk mixture and then the flour mixture. Blend until smooth, scraping down the sides of the bowl as necessary. Pour the batter evenly over the pears in the skillet, smoothing it with a rubber spatula, if necessary.
5. Bake the cake over indirect medium heat, with the lid closed, keeping the temperature as close to 350°F as possible, until the top is golden brown and a skewer or a toothpick inserted into the center comes out clean, 35 to 45 minutes. Wearing insulated barbecue mitts, remove the skillet from the grill and let cool for 10 minutes. (If the cake stays in the skillet longer than 10 minutes, the topping will begin to harden and it will be difficult for the cake to release.)
6. Remove the cake from the skillet by running a paring knife around the edge to loosen it. Place a serving platter large enough to hold the cake over the top of the skillet. Carefully invert the skillet and platter at the same time, and then slowly remove the skillet. If any pears have stuck to the bottom of the skillet, use a spatula to remove them, and replace them on top of the cake. Let the cake cool slightly before cutting it into wedges. Serve warm or at room temperature topped with whipped cream.
Caramelized Pears
with Toasted Almonds and Lemon Cream
1/3 cup sliced unblanched almonds
3/4 cup sour cream
Finely grated zest of 1 large lemon
1 tablespoon honey, or to taste
3 large, firm but ripe pears, halved and cored
1 1/2 tablespoons balsamic vinegar
2 teaspoons packed golden brown sugar
1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
2. In a small, dry skillet over medium heat, toast the almonds until golden brown, 2 to 3 minutes, stirring frequently and watching closely to avoid burning. Transfer to a cutting board and roughly chop.
3. Whisk the sour cream, lemon zest, and honey.
4. Grill the pear halves, cut side down, over direct medium heat, with the lid closed, until lightly charred, 4 to 5 minutes. Turn the pears cut side up, brush generously with the vinegar, and grill until warmed through and beginning to soften, 2 to 3 minutes more. Remove from the grill. Mound about 2 tablespoons of lemon cream into the center of each pear half, top evenly with the brown sugar and almonds, and serve immediately.
Pineapple Wedges
with Rum Butter and Toasted Coconut
6 tablespoons (3/4 stick) unsalted butter, softened
2 tablespoons dark or spiced rum
1 tablespoon plus 2 teaspoons packed dark brown sugar, divided
3 tablespoons sweetened coconut flakes
1 pineapple, peeled, cut lengthwise into 8 spears, core removed
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1. Combine the butter, rum, and 1 tablespoon of the brown sugar. Beat with a wooden spoon or mix with an electric hand mixer on medium speed until smooth and fluffy and the rum is completely incorporated.
2. In a skillet over low heat, toast the coconut, about 3 minutes. Watch it closely, as it can burn quickly. Pour the coconut into a small bowl and set aside.
3. Put the pineapple spears in a nonreactive baking dish just large enough to hold them. Combine the remaining 2 teaspoons brown sugar, the salt, and the pepper and season the pineapple evenly with the sugar and spices. Allow the pineapple to stand at room temperature for 1 hour, brushing the liquid released from the pineapple over the spears once or twice.
4. Prepare the grill for direct cooking over medium heat (350° to 450°F).
5. Grill the spears over direct medium heat, with the lid closed, until nicely marked, 8 to 10 minutes, turning once or twice. Remove from the grill and immediately spoon the rum butter over the spears to melt. Top with the coconut and serve immediately.
To choose a ripe pineapple, first press the base and lower sides of the pineapple. It should give slightly under pressure. Next, sniff the bottom of the fruit. If it is ripe, it will have a distinct pineapple smell. If either one of these signs is missing, keep looking.
Pineapple, Mango, and Stone Fruit Salad
1 pineapple, peeled, cut crosswise into 1/4-inch slices, core removed
2 large, ripe but slightly firm mangoes, peeled and cut into 8 slices
3 firm but ripe peaches, each cut in half
3 firm but ripe nectarines, each cut in half
3 firm but ripe plums, each cut in half
Vegetable oil
Dressing
2 tablespoons chopped fresh mint leaves
2 teaspoons finely grated lime zest
2 tablespoons fresh lime juice
2 tablespoons honey
1. Prepare the grill for direct cooking over medium heat (350° to 450°F)
2. Lightly brush the fruit all over with oil. Grill the fruit, placing the peaches, nectarines, and plums cut side down first, over direct medium heat, with the lid closed, until lightly charred and beginning to soften, 8 to 10 minutes for the pineapple; 6 to 8 minutes for the peaches, nectarines, and plums; and 4 to 6 minutes for the mangoes, turning once. Remove from the grill as they are done and let cool for 10 minutes. Cut the pineapple and mangoes into 1-inch pieces. Cut each peach, nectarine, and plum half into four wedges.
3. In a large bowl combine the dressing ingredients. Add the grilled fruit and toss gently to combine. Serve immediately or refrigerate for up to 4 hours before serving.
What the Grill Does for Fruit
Think for a second about the difference between a marshmallow right out of the bag and one that you have just toasted over a campfire so that it is richly golden and lightly charred on the surface. It’s as if the fire and smoke have wrapped the marshmallow in a warm, fragile crust that oozes with sweetness.
The difference between raw fruit and grilled fruit is like that, only better, because you start with something much more flavorful than a marshmallow. You start with a ripe piece of glistening fruit whose natural flavors have matured and deepened slowly on the tree or vine. When you grill that fruit, the juices sizzle and change almost immediately. They turn deliciously caramelized and intensely concentrated while the interior of the fruit warms and softens to the point that it nearly melts on your tongue. Now that’s a difference worth grilling for.
Maple Grilled Peaches
with Vanilla Ice Cream and Toasted Pecans
Sauce
1/3 cup maple syrup
2 tablespoons unsalted butter
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
6 firm but ripe peaches, each cut in half
1 1/2 tablespoons vegetable oil
1 quart vanilla ice cream
1/3 cup chopped toasted pecans
1. Prepare the grill for direct cooking over medium-low heat (about 350°F).
2. In a saucepan combine the sauce ingredients. Cook over medium heat until the butter melts, 2 to 3 minutes, stirring constantly. Remove from the heat and set aside.
3. Brush the peach halves with the oil. Grill the peaches, cut side down, over direct medium-low heat, with the lid closed, until they are lightly charred and starting to soften, about 4 minutes. Turn the peaches over and brush with a little of the sauce. Continue to grill until the peaches are tender, about 4 minutes more. Transfer the peaches to a cutting board and let rest for 5 minutes. Cut the peaches into wedges.
4. To serve, scoop ice cream into six serving bowls. Divide the peaches evenly among the bowls and drizzle with the remaining sauce. Top with the toasted pecans.
French Toast
with Grilled Peaches and Blueberry Syrup
1 1/2 cups fresh blueberries
3/4 cup maple syrup
Finely grated zest of 1 lemon
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar, divided
4 firm but ripe peaches, each cut in half
4 large eggs
2/3 cup half-and-half
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Unsalted butter
8 slices day-old challah, each about 3/4 inch thick
1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
2. In a saucepan over medium-high heat, combine the blueberries, syrup, and lemon zest and bring to a boil. Reduce the heat to low and simmer for 3 minutes. Remove from the heat. Keep warm, if desired.
3. Combine the melted butter and 1 tablespoon of the sugar and stir until the sugar is dissolved. Brush the peach halves all over with the butter mixture. Grill over direct medium heat, with the lid closed, until they are browned in spots and warm throughout, 8 to 10 minutes, turning every 3 minutes or so. Transfer to a cutting board. When cool enough to handle, cut into wedges.
4. Preheat a grill-proof griddle over direct medium heat for about 10 minutes. In a baking dish whisk the eggs, half-and-half, the remaining 1 tablespoon sugar, the vanilla extract, cinnamon, and salt until thoroughly combined. Working in batches, place the bread in the egg mixture, soak for 2 minutes, and turn once. Butter the griddle. Using tongs, remove the bread from the egg mixture, allowing any excess to drip back into the dish. Place the bread on the griddle and cook with the lid closed, until golden brown on both sides, 6 to 8 minutes, turning once. Remove from the griddle and keep warm. Repeat with the remaining bread. Serve the French toast topped with the grilled peaches and the blueberry syrup.
Apricot Sundaes
with Gelato and Amaretti
Sauce
1/2 cup granulated sugar
2 tablespoons water
1/2 cup heavy whipping cream
1/4 cup (1/2 stick) unsalted butter, softened
2 teaspoons fresh lemon juice
6 firm but ripe apricots, each cut lengthwise in half
1 tablespoon vegetable oil
1 tablespoon granulated sugar
1 pint vanilla gelato or ice cream
1/2 cup coarsely crushed amaretti cookies
1. In a small, heavy saucepan combine the sugar with the water. Without touching the sugar, allow it to melt and turn golden brown (but not burned) over medium heat, 9 to 11 minutes, occasionally swirling the saucepan by the handle to be sure all the sugar caramelizes evenly. Meanwhile, in another pan, bring the cream and the butter to a simmer over medium heat, and then remove it from the heat. When the sugar mixture is golden brown throughout, remove it from the heat. Add the cream mixture to the sugar mixture very slowly (it will bubble up). Then add the lemon juice and whisk the sauce until smooth. Let cool until just slightly warm. If necessary, warm the sauce again over very low heat.
2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
3. Brush the apricots with the oil. Sprinkle with the sugar. Grill the apricots, cut side down, over direct medium heat, with the lid closed, until heated through, 4 to 6 minutes, turning once. (Cooking times will vary depending on the ripeness of the apricots.) Remove from the grill.
4. To serve, stack one apricot half, one scoop of gelato, some crushed cookies, and a spoonful of caramel sauce in each dessert dish. Repeat, and finish with an apricot half, a drizzle of sauce, and more crushed cookies. Serve immediately.
Grilled Oranges
with Chocolate Sauce and Whipped Cream
1 cup heavy whipping cream
2 teaspoons confectioners’ sugar
1/2 teaspoon pure vanilla extract
4 large navel oranges
Vegetable oil
Store-bought chocolate sauce
1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
2. In a medium bowl using an electric mixer on medium speed, beat the cream until the trail from the beaters is just visible, about 3 minutes. Add the confectioners’ sugar and vanilla extract and continue to beat until soft peaks form. Cover and refrigerate until ready to use.
3. Cut away the skin and pith of the oranges, and then cut the oranges crosswise into 1/4-inch slices. Lightly brush both sides of the orange slices with oil.
4. Grill the orange slices over direct medium heat, with the lid closed, until nicely marked on both sides, about 2 minutes, turning once.
5. Warm the chocolate sauce. Divide the orange slices among four serving bowls, overlapping the slices slightly. Top with a generous dollop of the whipped cream and drizzle with chocolate sauce. Serve immediately.
Toasted Pound Cake
with Warm Strawberries and Ice Cream
3 pints fresh strawberries, hulled and each cut vertically in half
1/3 cup granulated sugar
1/4 cup dark rum
1 teaspoon pure vanilla extract
3 tablespoons unsalted butter
1 store-bought pound cake, 10–12 ounces, cut into 12 slices
1 quart strawberry ice cream
1. Combine the strawberries, sugar, rum, and vanilla extract. Set aside at room temperature, and stir occasionally.
2. Prepare the grill for direct cooking over medium-low heat (about 350°F) and preheat a 10-inch cast-iron skillet.
3. Add the butter to the skillet and stir with a long-handled spoon until the butter is melted. Add the strawberry mixture, close the lid, and cook over direct medium-low heat until the strawberries start to soften, 7 to 9 minutes, stirring occasionally. During the last 2 minutes of grilling time, grill the cake slices over direct heat until lightly marked, turning once. Remove the skillet and the cake from the grill.
4. Place two slices of the cake on each of six serving plates and top with an equal amount of the strawberry ice cream. Spoon the strawberries and any sauce in the skillet over the cake and the ice cream. Serve immediately.
Banana and coconut Sundaes
with Bourbon-Caramel Sauce
Sauce
1/2 cup granulated sugar
2 tablespoons water
1/2 cup heavy whipping cream
1/4 cup (1/4 stick) unsalted butter, softened
2 tablespoons bourbon
2 teaspoons fresh lemon juice
1 tablespoon granulated sugar
3/4 teaspoon ancho chile powder
3 firm but ripe bananas, each cut lengthwise in half
3 tablespoons unsalted butter, melted
1 pint vanilla ice cream
1/2 pint coconut sorbet
1/4 cup unsweetened coconut flakes, toasted
1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
2. In a small, heavy saucepan combine the sugar with the water. Without touching the sugar, allow it to melt and turn golden brown (but not burnt) over medium heat, 9 to 11 minutes, occasionally swirling the saucepan by the handle to be sure all the sugar caramelizes evenly. Meanwhile, in another pan, bring the cream, butter, and bourbon to a simmer over medium heat, and then remove it from the heat. When the sugar mixture is golden brown throughout, remove it from the heat. Add the cream mixture to the sugar mixture very slowly (it will bubble up). Then add the lemon juice and whisk the sauce until smooth. Let cool until just slightly warm.
3. Combine the sugar and the chile powder. Brush the cut side of the bananas with the melted butter and season with the sugar mixture. Grill the bananas, cut side down, over direct medium heat, with the lid closed, until warm and nicely marked, 3 to 5 minutes (do not turn). Remove from the grill, peel the bananas, and cut them into 3/4-inch pieces. If necessary, warm the sauce again over very low heat. Divide the ice cream and the sorbet evenly among six bowls. Top with bananas, sauce, and toasted coconut flakes. Serve immediately.
Grill banana halves in their skins to hold the fruit together.
Chocolate Chip and Peanut Butter Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon table salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup all-natural peanut butter
3/4 cup granulated sugar
3/4 cup packed golden brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
12 ounces semisweet chocolate chips (2 cups)
1. Sift the flour, baking soda, and salt into a large bowl.
2. In another large bowl combine the butter, peanut butter, and both sugars and beat until smooth. One at a time, beat in the eggs, followed by the vanilla. Gradually add in the flour mixture. Mix in the chocolate chips. Refrigerate the dough while you preheat the grill.
3. Prepare the grill for indirect cooking over medium-low heat (350° to 375°F) and preheat a pizza stone over indirect heat for at least 15 minutes, following manufacturer’s instructions.
4. One heaping tablespoon at a time, scoop the dough into 36 balls. Arrange about 12 balls in even rows at least 2 inches apart on the pizza stone. Refrigerate the remaining balls until ready to grill. Bake the cookies over indirect medium-low heat, with the lid closed, until lightly browned around the edges, 12 to 15 minutes. Transfer the cookies to a wire cooling rack and let cool for 3 to 5 minutes. Repeat the process with the remaining dough. Serve the cookies warm.
You’ll be happy to have a thermometer on your grill’s lid for this recipe, as these cookies will be most successful if you keep a steady baking temperature of 350° to 375°F.
Warm Molten Chocolate Cakes
with Fresh Berries
6 1/2 tablespoons unsalted butter, divided
4 ounces top-quality bittersweet chocolate
2 large eggs
1/4 cup granulated sugar
1 tablespoon all-purpose flour
1/2 cup cold whipped cream
1 cup fresh raspberries
1. Using 1/2 tablespoon of the butter, grease the four cups down the center of a 12-well muffin pan.
2. In a bowl set over a pan of barely simmering water, melt the chocolate and the remaining 6 tablespoons butter, stirring occasionally until smooth. In another bowl whisk the eggs and the sugar until light and fluffy, about 20 seconds. Add the warm chocolate mixture to the egg mixture and mix until smooth. Then add the flour and mix until you no longer see specks of flour.
3. Fill the four greased cups with the batter (almost to the top rim, but not all the way). If not ready to cook, refrigerate for as long as 3 hours.
4. Prepare the grill for indirect cooking over medium heat (ideally 400°F).
5. Place the muffin pan over indirect medium heat and bake, with the lid closed, until the cake tops no longer jiggle when you shake the pan, about 10 minutes (or as long as 14 minutes if the batter has been refrigerated). Remove from the grill and let rest for 5 to 10 minutes.
6. Run a knife around the outer rim of each cake to make sure it is not stuck to the pan. On top of the muffin pan place a cutting board or a platter that is slightly larger than the pan. Holding the pan and cutting board together, invert them so that the cakes fall out of the pan. Serve immediately with whipped cream and raspberries.
Each muffin cup in the pan should measure 2 3/4 inches in diameter by 1 1/4 inches high, and each should hold 4 ounces by volume.