This is a very simple dessert that anyone can master. Bananas, pineapple, and stone fruit that is firm and not too ripe are best in this recipe. Grilled fruit also make a great salad (toss in some beautiful cherries or grapes). It’s also wonderful at breakfast served with yogurt and granola. And it makes a fabulous chutney when combined with raisins, juice, and Indian spices (see page 190). So, when you grill fruit, grill some extra to make these other dishes.

　　

Ingredients

serves 6

　　1/3 cup packed brown sugar or maple syrup

　　Juice of 2 oranges

　　2 nectarines or peaches, halved and pitted

　　3 plums, halved and pitted

　　2 bananas, halved lengthwise

　　1 pineapple, peeled, cored, and cut into chunks

　　Lemon zabaglione (recipe follows)

　　Fresh mint leaves, for garnish

　　

Lemon Zabaglione

2 large eggs

　　4 large egg yolks

　　1/2 cup sugar

　　Grated zest of 2 lemons

　　Juice of 1 lemon

　　1/3 cup Muscat or other dessert wine

　　(makes about 6 cups)

　　

Step 1

Prepare a medium-hot fire (425° to 450°F) in a wood-fired grill.

　　

Step 2

Stir the sugar into the orange juice until dissolved. Brush the cut fruit with the sugar mixture.

　　

Step 3

Grill the fruit, cut side down, for about 5 minutes, or until the fruit is slightly soft and well marked. Move to indirect heat and continue to cook to the desired softness. Remove from the heat and set aside to cool.

　　

Step 4

Slice the fruit and keep each kind in a separate bowl. Let stand at room temperature for 30 minutes to allow flavors to mix.

　　

Step 5

Portion an assortment of the fruits into 6 bowls. Top with the zabaglione and garnish with mint leaves.

　　

Lemon Zabaglione

Step 6

Combine all the ingredients in a stainless steel bowl and set aside.

　　

Step 7

Choose a saucepan large enough to set the bowl over and fill it with 2 inches of water. Bring to a simmer.

　　

Step 8

Whisk the egg mixture in the bowl. Place the bowl over the simmering water and whisk vigorously until it is about triple in volume and thick and frothy. Lift the bowl off the steam a few times, while whisking, to insure that the mixture does not get too hot and scramble the eggs. The total cooking time will be about 8 minutes. Remove the bowl from the heat and whisk to cool slightly. Serve now, or cover with plastic wrap pressed directly onto the surface and use within 2 hours. It may need to be whisked again just before serving.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.