Yes, You Can Make Delicious Desserts on the Grill
Grilled Peaches with Honey Cream
Grilling imparts flavor fireworks in chicken, pork, beef, and vegetables. But the beauty of the simple cooking technique doesn't stop at the fruit category. In fact, grilling fruit imparts a smoky flavor you can't get from any other cooking technique. That's why you should keep the fires going when you finish the main course so you can treat your guests to a one-of-a-kind grilled dessert.
Our Grilled Peaches with Honey Cream are the perfect summer cookout treat. Grilling brings out the sweetness in peaches, and the caramelization created by the fruit on the searing hot grates adds a bittersweet bite you'll never forget. You can use apricots or nectarines instead of peaches if you have those. Garnish with mint, if desired.
Simple Grilled Stone Fruit Crumble
We were wowed by the flavors of this luscious dessert. Grilling the fruit caramelizes its sugars and concentrates its flavor, while the creamy tang of crème fraîche perfectly complements the nutty, buttery topping.
Grilled Pineapple with Mint Sugar
Chargrilled pineapple slices caramelize and become extra juicy, a worthy dessert on their own. Go one step further with a generous sprinkle of mint-lime sugar—it adds an incredible fragrance and a bit of crunch to every bite. This is delicious on its own or served with low-fat vanilla ice cream. This simple 3-ingredient dessert can be thrown together in less than 20 minutes and gives you the sweetness you crave without a lot of fat, calories, or added sugar. It's the perfect vegetarian dessert for hot summer days or for those on a diet.
Grilled Peaches with Amaretto-Pecan Caramel Sauce
Caramel is nothing more than melted, browned sugar; we add water to hasten the melting process and reduce the risk of burning the sugar. Purchase freestone peaches so the pits will be easy to remove.
Grilled Fig Toast
Who knew toast could be so delicious? Brushed with butter, dipped in sugar, and grilled, the bread (a nice enriched challah) becomes almost brûléed.
Chocolate Pizza with Apricot Preserves and Bananas
The recipe calls for letting dough rise one hour. You can also let it stand at room temperature overnight with the same great results. Slice bananas just before adding to pizza to avoid discoloration. Serve this deliciously gooey dessert with a knife and fork.
Rum-Spiked Grilled Pineapple with Toasted Coconut
Six ingredients make one delicious dessert in less than 10 minutes.
Grilled Nectarines and Plums with Vanilla Bean Syrup
Grilling heightens the fruit's sweetness and flavor. Slightly firm fruit will stand up to the heat; if you're using ripe fruit, take it from the grill just a few minutes sooner than directed. Garnish with mint sprigs.
Marinated Grilled Apples with Mint
Serve these highly-flavored apple rings as a side with pork or chicken. (One serving size for this recipe is three apple slices, but you can easily double the number of slices for even larger, guilt-free portions of this healthy dish.) We liked this recipe with Granny Smiths. For a dessert version, use Pink Lady apples and serve with low-fat ice cream.
Sheep's-Milk Yogurt Cheesecakes with Grilled Figs and Pistachios
This delicate dessert blends sheep's-milk yogurt and a whiff of rose water into creamy cheesecakes served with grilled figs.
Caramelized Fresh Figs with Sweet Cream
Sometimes the simplest dishes are the best. Caramelize honey-coated figs on the grill to intensify the sweetness and top with crème fraîche.
Grilled Stone Fruit Antipasto Plate
Sweet and savory collide in this dish that works as appetizer, hors d'oeuvre, or dessert. Grilling caramelizes the sugars and intensifies the flavor of the fruit (you need two pounds total, but you can use any combination you like), while the black pepper, balsamic vinegar, and hot sauce in the dressing bring out hidden elements you'd never expect to find in peaches, plums, and nectarines.
Honey Glazed Plums with Almonds and Crème Fraîche
Honey helps the stone fruit caramelize lusciously on the grill, while crème fraîche adds the perfect tangy counterpoint.
Brandied Peach Shortcakes
Flavors of citrus from the shortcakes complement the sweet, glazed peaches. Sandwich the peaches between two layers of shortcake and top with a dollop of the Greek yogurt mixture for a beautiful presentation. As for the brandy, one small "airline bottle" is enough for this spirited dessert.
Chai-Spiced Bosc Pear with Pound Cake
You can substitute any slightly sweet white wine for late-harvest riesling. Heat the pound cake on a grill pan before serving to create attractive grill marks. Garnish with raw pear slices.