Hubby dearest’s latest hobby is grilling..of course, the benefit is that we go out for dinner less often, maybe saving some money, probably needed, considering how much we are spending on (slowly, very slowly!) furnishing the house! 🙂 We are also eating healthier, since we tend to not grill red meat as often, but stick to onions (which are awesome), bell peppers, fruits, chicken, etc.
Of course, when it comes to grilling, hubby dearest is the boss and I am the creative head 🙂 . I create the ideas and he executes them! And it’s a lot of fun.
Anyway, we decided to try an elaborate version of a dessert I used to make on my baby George Foreman grill on our big Weber grill today. It was super simple, it turned out pretty awesome and the best part is that it is reasonably healthy. Now, that’s not as common, right?
Here’s the recipe!
TROPICAL PEACH MELBA
- 4 peaches, sliced around the pit (We tried doing what all the TV shows do, by slicing down the middle and twisting the pit out, but that so did not work! I think it’s just a TV stunt 🙂 )
- 2 tbsp sugar (adjust depending on how ripe the peaches are, ours were not at prime ripeness)
- 2 tbsp lemon juice
- 4 slices of fresh pineapple, round or long (just big enough pieces so as to not fall through the grill grates!)
- Vanilla icecream (We used Haagen Dazs Light Vanilla Bean ice cream, but I have served this with just Fat Free Cool Whip too)
- Lady Fingers (not bhindi! 🙂 , the ones available in the baked goods aisle or dairy aisle or kept with the strawberries and used for Tiramisu). You can substitute pound cake or sponge cake, if you prefer)
For the Raspberry Sauce:
- 1 small box raspberries
- 2-3 tsp sugar (We used Splenda instead)
- 2 tbsp lemon juice
- Toss the peach slices with the sugar and lemon juice.
- Put the peaches and the pineapple on the grill on direct medium heat and shut the lid of the grill.
- In the meantime, use the side burner to bring the ingredients for the raspberry sauce to a simmer. Let it simmer for a few minutes, until the sugar is blended. In the meantime, break down the raspberries with the side of a spoon.
- Sieve the sauce through a fine mesh sieve to get a reasonably thin raspberry sauce. I make this with strawberries quite often to eat with pancakes. I am sure the raspberry version will go great with waffles or pancakes too. It lasts for about a week in a covered container in the refrigerator.
- Turn the fruits over a few times (but definitely not before 4-5 minutes the first time), getting good grill marks all the while. The peaches took us about 10 minutes to be done and the pineapple about 12 minutes, all on direct medium heat. If the idea of grilling fruit sounds odd, you will definitely reconsider once you try it for yourself..grilling just brings out the sugars in the fruit much more than if you ate it raw and makes them sweet and caramelly (is that a word? 🙂 ).
- Serve the fruits with a serving of icecream and the lady fingers with the raspberry sauce on top.
- Heaven on earth is ready! 🙂
Hope you try it and like it just as much as we did!