Grilled Fruit Sundaes With Strawberry Sauce 4.000

Dixie D. Vereen for The Washington Post

Nourish Jul 8, 2015

Here, a colorful mix of grilled fruits is topped with creamy frozen yogurt and a bright, no-cook strawberry sauce to make a sumptuous, healthful dessert.

Grilling fruit transforms it in just a few minutes, making it plumper, juicier and more deeply flavored as the heat caramelizes its natural sugars. It’s the perfect way to enhance summer favorites such as peaches, plums, cherries and grapes.

You'll need to soak a bamboo skewer in water for at least 30 minutes before grilling, or use a metal skewer.

Make Ahead: The sauce can be refrigerated for up to 3 days.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1 tablespoon honey
  • 1 tablespoon boiling water
  • About 5 large strawberries, hulled and chopped (5 ounces total; defrosted, with juice, if using frozen)
  • 10 seedless green grapes
  • 1 medium peach or nectarine, ripe but firm
  • 1 medium plum, ripe but firm
  • 1 teaspoon canola oil
  • 1 1/3 cups regular or low-fat vanilla frozen yogurt
  • Fresh mint, for garnish

Directions

Prepare the grill for direct heat or preheat a gas grill to medium (375 to 400 degrees). If using a charcoal grill, light the charcoal; once the coals are ready, distribute them evenly in the cooking area. For a medium fire, you should be able to hold your hand about 6 inches above the coals for 6 to 7 seconds. Have ready a spray water bottle for taming any flames.

Combine the honey and boiling water in a liquid measuring cup, stirring until the honey has dissolved. Pour into a blender, then add the strawberries; puree until smooth. Strain through a fine-mesh strainer into a container, pressing the puree through with a spoon. Discard the solids; cover and refrigerate until ready to use (up to 3 days).

Spray the grill grate, a vegetable grilling basket or a grill pan with cooking oil spray; if using the basket or pan, place it on the grill.

Thread the grapes onto the skewer. Cut the peach or nectarine and the plum in half, and discard the pits, then cut each half vertically into 2 round slices. Brush the fruit slices with oil on both sides and place them on the grate (or in the basket or pan). Cook uncovered for 2 minutes on one side, then turn and cook for 1 minute on the second side, until the fruit has softened and grill marks have formed. Transfer the fruit to a cutting board, allow to cool slightly, then cut it into 1/2-inch pieces.

Place the skewer on the grill; cook uncovered for 1 to 2 minutes per side, until the grapes are lightly browned. Remove from the skewer and cut each grape in half.

To serve, spoon about 1/2 cup of fruit into each small bowl or parfait glass. Top each portion with a 1/3-cup scoop of the frozen yogurt, then drizzle with the chilled strawberry sauce. Garnish with mint; serve right away.

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Recipe Source

From dietitian and cookbook author Ellie Krieger.

Tested by Bonnie S. Benwick.

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Email questions to the Food Section at food@washpost.com.