Grilled Stone Fruits With Balsamic Syrup Food
GRILLED STONE FRUITS WITH BALSAMIC SYRUP
Get ready to experience another side of stone fruits. Hot off the rack, these grilled nectarines practically melt in your mouth. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine vinegar and brown sugar. Bring to a boil; cook until liquid is reduced by half., On a lightly oiled grill rack, grill peaches, nectarines and plums, covered, over medium heat or broil 4 in. from the heat until tender, 3-4 minutes on each side. , Slice fruits; arrange on a serving plate. Drizzle with sauce.
Nutrition Facts : Calories 114 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED STONE FRUIT WITH VANILLA ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 27m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Place the fruit in a small baking dish and drizzle with balsamic vinegar, season with a little salt and pepper and transfer to the oven. Roast for 15 to 20 minutes depending on how ripe your fruit is. Remove from the oven and divide between 4 dessert bowls, drizzle with any of the balsamic vinegar that is in the baking dish. Top each bowl with a scoop of ice cream.
GRILLED STONE FRUITS WITH BALSAMIC AND BLACK PEPPER SYRUP
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings, 3 pieces each
Number Of Ingredients 6
Steps:
- Heat grill or grill pan to high. Coat the surface of the grill with oil or spray to avoid sticking. Place fruits cut side down on grill and cook 3 to 4 minutes until warmed through and evenly marked.
- Heat the remaining ingredients (for the glaze) in small pot over medium-high heat or place on grill next to fruit. When the sauce reduces, it will become syrup-like in no time - less than a minute. If you burn food often or get distracted easily, cook it over lower heat. Otherwise, let it rip. When the balsamic sauce coats the back of a spoon and reduces by half, remove the pan from the heat and discard the ginger chunk.
- Arrange fruits on a platter and drizzle liberally with the glaze.
Nutrition Facts : Calories 82 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 9 milligrams, Carbohydrate 20 grams, Fiber 1 grams, Protein 1 grams, Sugar 17 grams
GRILLED STONE FRUIT
Stone fruits taste delicious hot off the grill. Cooked over an open flame, stone fruits take on a satisfying smoky crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- Heat grill to medium-high. Drizzle plums, peaches, and nectarines with olive oil and grill, cut sides down, until juicy and charred, 2 to 4 minutes. Remove with a metal spatula and serve with a dollop of yogurt.
Nutrition Facts : Calories 80 g, Fat 1 g, Fiber 2 g, Protein 1 g
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- Combine balsamic vinegar and brown sugar in a small saucepan over medium heat. Bring to a boil, reduce heat to low, and simmer about 15 to 20 minutes or until vinegar is reduced to a glaze; set aside.
- Brush fruit with olive oil, and sprinkle with salt and pepper. Grill fruit, in batches, 1 minute on each side. Transfer to a platter.
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