How to Make Three Grilled Desserts For Labor Day

Grilled fruit desserts are only limited by your imagination. My Dad taught me back when we only had charcoal to use the heat as efficiently as possible. It was kinda the old "waste not want not" theory. Back then we had to wait till near Labor Day for peaches. Today, most fruit is available year round. I use local fruit when available. Remember it's the local guys and gals that are paying taxes in your area. Buy from the local guys and gals first. Someone please put on a big pot of Colombian Coffee, we're all gonna roll up our sleeves, take off our rings, wash our hands and get to grillin' some fruit.

Grilled Peaches

Ingredients:

4 fresh firm peaches

3-4 tablespoons granulated sugar

1 Tablespoon ground cinnamon

½ teaspoon table salt

1 cup apricot jam

2-3 Tablespoons butter or margarine

½ cup chopped pecans

whipped topping (Your Favorite)

Maraschino cherries

Direction:

Wash peaches and dry. Cut in half and remove stone (aka pit). Mix sugar, cinnamon, and salt. Mix butter, jam and nut in small sauce pan and heat. Sprinkle sugar mix over the cut side of peaches and allow to stand 5 min. Grill cut side down 3-5 min until sugar begins to caramelize. Turn and grill 5 minutes more. Place on plate cut side up Pour hot jam and nut mixture on, then top with whipped topping and at least two maraschino cherries per person.

Grilled Bananas

Ingredients

6 Firm Bananas

3-4 Tablespoons dark brown sugar

1 Tablespoon cinnamon

½ teaspoon table salt

Chocolate ice cream

Hot Fudge Ice cream topping (Smucker's)

1 cup chopped peanuts

whipped topping (Your favorite)

Maraschino cherries

Directions:

Mix Brown sugar, cinnamon, salt and set aside. Do Not Peal Bananas, cut bananas in half lengthwise and in half width wise.... leave the peal on. Rub the sugar mix over cut surfaces. Allow to stand 5 min. Place on grill cut side down until sugar caramelizes 3-5 min. Turn and cook skin side down until skin pulls away 5-7 min. Peal before serving. Place 2 pieces of banana on plate or in bowl, add two scoops chocolate ice cream, hot fudge topping, nuts, whipped topping and 2 maraschino cherries.

Grilled Pound Cake

Ingredients:

1 pound cake

2-4 Tablespoon olive oil

2 Tablespoon honey (Your favorite)

2 Tablespoons all purpose flour

2 Tablespoons butter

1 can pineapple chucks

OJ

chocolate ice cream

whipped topping

maraschino cherries

Directions:

First, in a sauce pan place flour and butter till flour has a caramel color. Drain pineapple into 2 measuring cups and add enough OJ to make 2 full cups. Add to butter and flour, mix, heat and stir until it boils and then add pineapple chunks. Keep stirring and lower the heat until ready to serve. Mix Honey and olive oil, slice pound cake across the width about ¾ " thick and place on platter. Baste one side and place pound cake basted side down and baste other side when on the grill. Grill until golden brown and turn only once. Place grilled pound cake on plate add a scoop of chocolate ice cream and top with warm pineapple orange syrup, whipped topping and several maraschino cherries.

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