LittleJudeonFood

One kid's adventures in gastronomy

Dessert on the grill?

3 Comments

Yes!

Mama went and made that bluecherry pie, and the house has been hot ever since. She brought home some lovely, luscious apricots from a farm stand, and she decided it would be worthwhile to adapt a simple oven recipe to the grill (since she was using it to cook dinner anyway).

Apricots are at their peak right now. In fact, they’re probably on their way out in most places. Mama will be lucky if she can get any more this weekend (but she sure put up a heckofa lot of them). The little ones you get in grocery stores in early June don’t have anything on the sweetness and suppleness of those freshly picked from the tree. And they’re the perfect size for me to hold as I munch around the center stone, which actually comes out fairly easily. (But whether I throw said stone or give it to Mama to throw away is anyone’s guess.)

Mama says you can grill fruit directly on the hot grates. She lightly oils or sprays either the fruit or the grates. Sometimes she mixes a bit of honey with something sour like lemon or lime juice and brushes that on the cut side of the fruit. And that’s it. Grill it until it has grill marks on it and gets somewhat soft. If you want to push it until it’s very soft with deep grill marks, that’s up to you!

For this recipe, however, Mama used foil and closed the lid of the grill to simulate the inside of an oven. The foil caught the fruit juices, as well as the melted butter and brown sugar, so there was no mess to clean up afterward.

A pat of butter, a spoon of brown sugar, and a hot grill are all these little apricots need to become just a little more special.

A pat of butter, a spoon of brown sugar, and a hot grill are all these little apricots need to become just a little more special.

The good news: I got to enjoy these with ice cream!! (The secret news: I would’ve eaten them without it, they were so scrumptious.)

The warm apricots started melting the pecan ice cream. Mmm....

The warm apricots started melting the pecan ice cream. Mmm….

Go ahead an try this with any type of stone fruit–plums, peaches, nectarines. But don’t forget to try it with apricots.

Love, Jude

Grilled Sweet Apricots

3 apricots, halved & pitted
1 tablespoon butter, cut into 6 pieces
1 tablespoon brown sugar

Get your grill going. Ours is gas, and Mama had it on medium-low, but it still got up to about 400°F. Place apricot halves, cut side up, on a sheet of aluminum foil. (You can do this directly on the grill, as Mama did, or prepare them ahead of time and transfer the entire sheet of foil to the grates.) Add 1 piece of butter and ½ teaspoon brown sugar to the center of each apricot. Close the lid of the grill and cook until butter & sugar are melted and apricots are soft and gooey, 10–15 minutes. Perfect as a treat on their own, or even better with ice cream. Be sure you eat all those sugary, buttery juices, too.

Serves 3 people.

Note: You don’t have to be exact about the measurements, and clearly, you can increase and decrease the amounts for as many apricots as you like. If you want to make these in the oven, lightly spray your baking pan and bake at 350°F for 15 minutes, or until they’re soft and starting to turn golden.

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Author: babyjude10

Hi. I’m Jude. And I’m a pre-schooler. I have cousins who are picky eaters, so my mama was determined that I would be a good eater. This blog documents her efforts. Along the way, she schools me in cooking methods and techniques, while exposing me to new foods. And I always give her my honest opinion.

3 thoughts on “Dessert on the grill?

  1. Love grilled peaches, pineapple, pears, plums, and figs. nice post

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