Baking on the BBQ: Grilled Desserts

Just follow these simple tips: To duplicate an oven-like atomsphere in your grill, prepare the grill for indirect heating (see "Hot Off The Grill"). To maintain an even and constant air flow, place two bricks at least 4" apart on top of the grill rack before heating. Once the grill has reached the desired temperature, rest cake pan on top of the bricks. Keep the grill cover down to prevent releasing most of the hot air, or allowing cool air to rush in. If you don't, your dessert won't rise as high as it should. Do a check for doneness only during the last 15 minutes of the baking time. Cook grilled desserts separately from other foods, or the flavors of the two dishes might mingle.

GRILLED FRUIT SUNDAES

1/2 of a small pineapple, cut into 1 and 1/2" chunks
2 peaches, cut into 1 and 1/2" chunks
2 plums, cut into 1 and 1/2" chunks
2 starfruit (carambola), cut into 1/4" thick slices
1/4 cup EACH butter, packed brown sugar and heavy cream
2 oz. semi-sweet chocolate, melted
1 qt. vanilla fudge (or your favorite flavor) ice cream
1/4 cup toasted coconut flakes

Heat grill to medium-high for direct heat or position broiler rack 4-6" from heat source and heat broiler. Alternately thread pineapple chunks, peaches, plums, and starfruit onto skewers. Grill or broil 8-12 minutes, turning occasionally, until tender.

Meanwhile, in a small saucepan over medium heat, cook butter, brown sugar, and cream 5-10 minutes, stirring occasionally until blended and smooth. Evenly divide ice cream and kabobs among eight dessert glasses. Drizzle with caramel sauce and melted chocolate; sprinkle with coconut. Total time: 30 minutes, makes 8 servings

EASY CHOCOLATE ICE-CREAM CAKE

1 box Devil's Food cake mix 3 eggs
1/2 cup vegetable oil
1/2 gallon Rocky Road (or your favorite flavor) ice cream, slightly softened
6 oz. semisweet chocolate, chopped
3/4 cup heavy cream

Heat grill to medium for indirect heat. Prepare chocolate cake batter according to package directions using eggs, oil, and 1 and 1/3 cups water. Pour batter into greased and floured 8" springform pan (make sure you use something that is cooktop-safe). Position two bricks at least 4" apart on top of the grill. Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove pan side and let cake cool completely. Slice cake horizontally into two equal layers (leave the bottom cake layer attached to bottom of springform pan). Replace side of pan and spread bottom cake layer with ice cream. Place second cake layer on top of ice cream; wrap in plastic and freeze 20 minutes or until firm.

Meanwhile, if desired, prepare chocolate bark. Here's what you do: Shape a double thickness of foil into a 4" square with a 1/2" depth (use a kitchen or bathroom tile as your guide, if possible). In a small heavy saucepan over low heat, melt 4 oz semi-sweet chocolate . Pour half of the chocolate into foil form. Sprinkle with 1 Tbs. Each blanched slivered Almonds, chopped pecans, and walnuts. Top with remaining chocolate. Chill 30 minutes or until firm. Cut diagonally into 4 triangles.

Grilled fruit is one of the simplest, tastiest summer desserts. Grilling caramelizes the fruit's natural sugars, resulting in a richer, more intense flavor. Grilling also helps preserve fruit; as it cooks, a protective layer is formed that prevents oxidation and browning. And your fruit will stay fresh until you serve it. Sliced apples, apricots, peaches, nectarines, pears, mangos, and pineapple all make excellent grilled desserts.

There are two ways to grill-over direct heat (for a smoky flavor) and in a packet over indirect heat (for a baked flavor). Direct heat is the easiest and quickest method; fruit is seared directly over a flame, creating a crispy outside and tender inside. Simply cut fruit (removing pits) into pieces no more than 1" thick. Halved peaches and plums are fine, but pineapples should be sliced. If you want to skewer like a kabob, grill over medium-high direct heat 4-8 minutes, turning once, or until golden and caramelized. You can also baste the fruit with a ginger syrup while it cooks (to make it, bring 1 cup each water and sugar, a slice of fresh ginger, and a citrus peel to a boil. Reduce heat and simmer 2 minutes. Let cool and drain. This mixture hastens the caramelization process (wouldn't this make a great name for a rock group?) and gives the fruit an exotic gingery kick.

Packet Grilling will produce a softer texture (like baked or poached fruit). Set up your grill for indirect heat by moving all the hot coals to one side of the drum. Wrap the fruit in foil and place on the other side. Grill, covered, 5-10 minutes or until tender. Did you know that you can stuff chocolate or other treats in the fruit before wrapping it?

Here are some other ideas: To prepare peaches, pit and quarter them. Don't bother peeling them first-the skin will slip off after grilling. Brush the grilled peaches with orange-flavored syrup and serve over gingered shortcakes topped with vanilla ice cream. For a peach Melba, drizzle with melted raspberry preserves. To prepare plums, pit and cut them in half, or arrange small wedges on a skewer to prevent them from falling through the grill. Layer prepared pound-cake cubes, instant vanilla pudding (prepared with 1/4 tsp. almond extract and grilled plum slices. If you want to grill pineapple (and who doesn't?), core and peel it first, then slice crosswide into rings and arrange them flat on the grill. Serve your newly grilled treat with a scoop of vanilla sorbet, sprinkled with toasted coconut and chopped macadamia nuts for a tropical Hawaiian parfait.