Chef Virginia Willis' Caramelized Grilled Fruit
- 2 tablespoons unsalted butter, melted
- 1/4 cup light brown sugar, packed
- 4 ripe Pearson peaches, halved
- 4 ripe red plums, halved
- 4 ripe bananas, halved lengthwise
- 1 pint frozen vanilla yogurt
- ¼ cup pecans, toasted and chopped
- 4 sprigs fresh mint, for garnish
This recipe is an easy end to a summer supper from the grill. As the fruit cooks in the foil the juices combine with the butter and sugar to make a light sauce. Feel free to mix things up, add more or less fruit as needed – but always make sure to use Pearson peaches!
Prepare a grill to medium heat. Combine the butter and brown sugar in a medium bowl. Add the fruit and toss to combine. Using heavy-duty aluminum foil, fold a large sheet of foil to form a shallow baking pan and place on the grill. Arrange the fruit on the foil cut side down. Cook fruit until golden brown and caramelized around the edges, turning fruit as needed, about 10 minutes. Divide fruit between 4 serving bowls. Top with a scoop of frozen yogurt and sprinkle with pecans. Garnish with fresh mint.
From the kitchen of:
Like this recipe? Check out Virginia Willis' cookbook, "Basic to Brilliant, Y'all" to get more delicous, southern recipes!