2 Recipes for Grilled Fruit

My husband and I grill a lot all year round. In fact, we would rather fire-up the grill than turn on the stove. (Around our house, there is no such thing as a "grilling season." We grill even with snow on the ground. It may be cold outside, but the grill is still hot.) Do not let the weather dictate when you grill.
I am of the opinion that anything can be put on the grill. Fruit is especially easy to grill. Instead of, however, just tossing some plain fruit on the grill, I like to flavor mine. Following are two really easy recipes for grilled fruit.

Grilled Strawberries with Grand Marnier
This recipe for grilling strawberries is so easy that I am almost embarrassed to write it. Almost. However, the end result is so good that you will find yourself using it on a regular basis. Grand Marnier is an orange-flavored liqueur and blends well with the strawberries. If you want to get fancy, you can sprinkle a little orange zest or add some orange peel to the finished product before serving.

Slice up as many fresh strawberries as you think you will need. Place them in aluminum foil and sprinkle with sugar. Drizzle some Grand Marnier over the strawberries. Close the aluminum foil over the strawberries but do not wrap tightly. Just make it like a little pouch. Place on the grill over indirect heat. (In other words, do not place directly over the coals.) Leave until the strawberries are warm. It really does not take that long either. I will place the strawberries on the grill, for example, when we start the hamburgers and remove them when we remove the hamburgers. You just want to warm the strawberries, not cook them.

Tip: Try this same recipe with other fresh berries, such as blackberries and raspberries.

Grilled Peaches with Brandy
Grilled peaches that have been flavored with brandy are really good. The heat of the grill makes the fruit very juicy, while the brandy adds a rich flavor.

Slice your peaches in half and remove the seed. Mix together softened butter, brown sugar, and brandy to make a paste. You may have to add a little more brown sugar to thicken. Place the peaches with the flesh side down onto the grill. Allow them to grill for a few minutes or until you have some nice grill marks. Remove the peaches from the grill, and spoon your brandy/butter mixture into the cavity left by the removal of the seed in the peach. Sprinkle with cinnamon. Place the peaches back on the grill, flesh side up, and leave until the mixture has melted into the peaches. You may want to use a pan in order to keep the brandy mixture from dripping onto your charcoals. This is also a good way to add extra flavor to the outside of the peaches. Remove from heat, drizzle with a little brandy or some of the mixture in the pan, and serve.

Tips:
• Experiment with some flavored brandies for a different taste.
• While you can use margarine in this recipe, I think that real butter gives it a richer flavor.
• If you are a cinnamon-lover, as I am, you can add the cinnamon to the brandy, butter, and brown sugar as you are mixing it.
• If you are a brandy-lover, soak you peaches in some brandy overnight.