Grilled fruit sundae
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Sweet juicy fruit hot off the grill paired with warm berry sauce and ice cream is guaranteed to be an irresistible after-dinner treat.
, peeled and cored
- Lightly oil grill and heat barbecue to medium-high. Wash, then hull strawberries. Pat dry with paper towels. Cut large ones in half but leave smaller ones whole. Place in a large bowl with blueberries. Gently stir in sugar and liqueur. Turn into a 9-inch (23-cm) foil pie plate, then tightly cover with foil. Slice unpeeled peaches in half. Remove and discard pits. Cut pineapple into thick rings. Brush peaches and pineapple rings with honey.
- Place pie plate, peaches and pineapple on barbecue. Grill with lid closed until berries are warmed through and saucy, and grill marks form on peaches and pineapple, 8 to 10 minutes. Turn peaches and pineapple halfway through but don’t turn berries. Remove from grill to a large cutting board.
- When cool enough to handle, slice peaches into wedges and pineapple into small chunks. Remove foil from berry pan. Scoop ice cream into 8 bowls or pretty dishes, then top with hot saucy berries and chunks of fruit. Garnish with fresh mint sprigs. Serve immediately.
Nutrition (per serving)
- 2.9 g,
- 36.5 g,
- 7.7 g,
- 2 g,
- 55 mg.