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.
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||2 %|
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