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Friday, June 17, 2011

Grilling Desserts for Litha

Friday, June 17, 2011
I know that the title of this post probably has many confused. How exactly can one grill dessert? Well that is what I am going to answer for you. Fruit is one thing that can lend itself well to the grilling experience.
So let's get to it. Here are the recipes and even a link to more recipes.

Grilled Pineapple Sundae

Ingredients:

* 1 pineapple, peeled, cored and cut into 1 inch slices
* 1/2 cup brown sugar
* 2 tablespoons melted butter
* 2 tablespoons lemon juice
* 1 teaspoon cinnamon
* 1/2 gallon vanilla ice cream

Preparation:

Combine brown sugar, butter, lemon juice and cinnamon and mix until even. Brush mixture over pineapple slices. Place pineapple slice on preheated grill over a high heat and grill for about 1 minute per side or until browned.

Remove from grill and immediately top with a scoop of ice cream and serve. These are best if the pineapple is warm when you eat it.

Stuffed Peaches on the Grill

Ingredients:

* 4 large peaches
* 1 cup frozen blueberries
* 1/3 cup brown sugar
* 3 tablespoons lemon juice

Preparation:

Wash and halve peaches. Remove pit. Place peaches on aluminum foil so that you can fold up the foil and seal the peaches in. Spoon 2 tablespoons of berries into each peach half. Sprinkle 2 teaspoons of brown sugar on each and 1 teaspoon of lemon juice.
the foil.

Grilled Sweet Potato S'More Pies

Ingredients:

1 1/2 pounds sweet potatoes
1/4 cup heavy cream
1/2 cup light brown sugar
1/2 cup chopped pecan pieces
2 tablespoons Bourbon whiskey or dark rum
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 large egg
6 (6-inch) pie crusts, recipe follows
3 chocolate bars
1 cup mini-marshmallows
2 tablespoons softened butter

Preparation:

Preheat a gas or charcoal grill.
Place the sweet potatoes on the grill and cook, turning often, until the sweet potatoes are soft and yield when gently squeezed, about 30 to 45 minutes. Remove from the grill and allow to cool before handling.
Scoop the sweet potato flesh into a mixing bowl and discard the skins. With a potato masher or heavy fork, mash the potatoes with the cream, then add the brown sugar, pecans, Bourbon, cinnamon, nutmeg and egg, mixing well. Divide the mixture into 6 portions.
Place 1 pie crust on a flat work surface and place one portion of the sweet potato mixture in the middle. Top the sweet potato filling with half of a chocolate bar and 2 tablespoons marshmallows, then fold one half of the crust over the filling. Crimp the edges of the pie crust and turn over to seal well. Repeat with the remaining crusts and fillings.
Gently rub about 1 teaspoon butter on both sides of the pies and place in aluminum foil. Place the filled pies on the grill, and cook for 5 minutes on each side. Unwrap the pies and return to the grill to brown on both sides, being careful that the crusts do not burn, about 2 minutes per side.
Serve immediately.

Basic Sweet Pie Crust:
2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons sugar
3/4 cup solid vegetable shortening
3 to 4 tablespoons ice water

In a mixing bowl, combine the flour, salt, and sugar. Add the shortening and work it in with your fingers until the mixture resembles coarse crumbs. Add the water to the flour mixture, 1 tablespoon at a time, and work it in with your fingers, adding only as much as needed to form a smooth ball of dough. Wrap the dough in plastic wrap and allow to rest in the refrigerator at least 30 minutes.
Remove the dough from the refrigerator and place on a lightly floured surface. Divide the dough into 6 small disks. Roll each piece of dough out on the floured surface into a circle about 6 inches in diameter and 1/8 inch thick. Fill and proceed as directed in the recipe.

And for more ideas check out foodnetwork.com.

Blessed Be and Happy Grilling!

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