YIELD Makes 6 servings
|2||large ripe mangos, papayas or peaches|
|2||to 3 large ripe plums, halved and pitted|
|24||sweet cherries, halved and pitted|
|2||tablespoons chopped crystallized ginger|
|1||tablespoon fresh lemon juice|
|1||tablespoon orange- or cherry-flavored liqueur (optional)|
|Angel food cake (optional)|
- Spray grillproof 9-inch square baking pan or pie plate with nonstick cooking spray; set aside. Peel mangos; slice pulp from pit and cut into 1/2-inch-wide slices. Place in prepared baking pan. Cut each plum half into 4 wedges; add to pan. Stir in cherries.
- Combine sugar, brandy, ginger, lemon juice and cornstarch in small bowl; stir until cornstarch dissolves and pour over fruit. Cover tightly with foil.
- Place pan on grid. grill on covered grill over low to medium coals 20 to 30 minutes or until juices simmer and fruit is tender; stir in liqueur, if desired. Spoon over angel food cake, if desired, or serve in small bowls.
Firm fruits hold up best on the grill. Consider stirring in fresh berries after removing the grilled fruit from the heat and covering for a few minutes to warm through.
This recipe appears in: Fruit Desserts
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||2 %|
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