The Mother’s Day barbecue was underway: beef tenderloin roast was seared and cooking, the potatoes pierced and off to the side and the peach pie just beginning to warm.
That’s right, peach pie, on the barbecue.
For many men, cooking on the barbecue means meat, big honkin’ hunks of meat and nothing else. Such narrow minds we sometimes have. C’mon guys, show a little creativity.
The reality is that pretty much anything that can be cooked on a stove or in an oven can be prepared on the barbecue. And most times it’ll taste better.
To prove the point, I spent last weekend and an evening last week preparing desserts on the fire. That’s correct, desserts. Using lots of fruit: bananas, apples, peaches, and pineapples.
The thing to remember with these recipes is that, much like when making homemade hamburgers, be creative, experiment with whatever new ingredients might tickle the taste buds.
Just remember to make enough to go around, and then some. Seconds will be in demand. Here are just a few recipes to try:
Banana Splits
Basically one banana per person. These are ridiculously easy to prepare and cook. And the beauty is, even if you burn the peels it won’t matter.
1 large banana per person, unpeeled, stems removed
1 handful of semisweet chocolate chip per banana
1 pkg. miniature marshmallows, about a handful per person
Preheat the grill for high heat.
Using cooking spray, spray enough sheets of aluminum foil to wrap bananas.
Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise.
Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.
Wrap the bananas with the aluminum foil and place on the grill. Leave in long enough to melt the chips and the marshmallows, about 5 to 10 minutes. Unwrap bananas, open the peels wide, and eat with a spoon.
Strawberries and ice cream (or whipped cream) can be added after cooking. Peanut butter, butterscotch or milk chocolate chips can replace the semisweet chips
Grilled Pineapple
This is as basic a dessert as can be done on the barbecue. The pineapple gives the mouth that fresh fruit taste while the hot pepper sauce provides just a little kick to the taste buds.
1 fresh pineapple: peeled, cored and cut into 1-inch rings
1/4 tsp. honey
3 Tbsp. melted butter
1 dash hot pepper sauce
Place pineapple in a large resealable plastic bag. Add honey, butter and hot pepper sauce. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
Preheat an outdoor grill for high heat, and lightly oil grate.
Grill pineapple for several minutes per side, until heated through and grill marks appear. The pineapple slices can be cut into wedges and threaded onto skewers before grilling, although that hardly seems worth the effort.
These would be ideal as a light dessert after a big meal.
Strawberry Shortcake with Balsamic Vinegar
When I read the balsamic vinegar I had my doubts about this recipe, but when I read it’s popular throughout northern Italy well, I love Italy, so I had to try it. We did find the balsamic overpowered the taste of everything else so I recommend going light on the balsamic when pouring it over the cake. This recipe is to serve four people.
Again, remember to experiment. I didn’t have strawberries on hand so raspberries were substituted and they added an extra flavour element.
2 c. sliced strawberries or raspberries
1/4 c. balsamic vinegar
1 Tbsp. white sugar
1 pinch ground black pepper
4 slices angel food cake
1/2 c. whipped cream
Preheat an outdoor grill for medium heat and lightly oil the grate.
Combine strawberries, balsamic vinegar, sugar and black pepper in a bowl; marinate for 10 to 15 minutes.
Grill the slices of angel food cake on the preheated grill until toasted, 3 to 5 minutes on each side.
Transfer the cake to dessert plates and top with marinated strawberries (or raspberries) along with the liquid and a spoonful of whipped cream.
Grilled Skillet Peach Pie
Naturally this takes a little more time, but boy, is it worth it. The prep time is about half an hour, the cooking time about 90 minutes and then it has to cool.
The pie works perfectly with a small roast and whole potatoes since they all take the same amount of cooking time and both the roast and the pie are cooked over indirect heat.
I couldn’t find fresh peaches so two 28-ounce cans were substituted. Drain the peaches well. The canned peaches give the pie a totally different, sweeter taste.
And, not being the world’s best piecrust maker, I went with the frozen prepared crusts available in the grocery store. I left one crust in the foil plate and put it into the cast iron pan and turned the other crust upside down for the top.
3 1/2 lbs. peaches, peeled, halved and pitted
1 Tbsp. canola oil
1/2 c. sugar
1/4 c. snipped fresh basil
3 Tbsp. cornstarch
1 Tbsp. lemon juice
1 15 oz. pkg. rolled refrigerated unbaked piecrust (2 crusts)
Nonstick cooking spray
1 egg, lightly beaten
1 Tbsp. water
1 Tbsp. sugar
Heat grill to medium then turn off elements on one side. Brush peach halves with canola oil. Place halves, cut sides down, on a grill rack directly over coals for about three minutes until lightly browned. Remove from heat.
Cut grilled peach halves into wedges. In a large mixing bowl toss peaches with 1/2 c. sugar, basil, cornstarch and lemon juice.
If using the rolled pie crust, roll each crust to a 12-inch diameter. Coat a 9-1/2 to 10-inch cast iron skillet with nonstick cooking spray. Line the skillet with one of the crusts; the dough should come 3/4 of the way up the sides of the pan.
If using my method, simply place one crust, still in the foil plate, inside the pan.
Place the peach mixture into the pie crust. With a sharp knife, cut several slits in the center of the second crust to vent steam. Place the second crust over the pie filling. Tuck any extra dough at the edges between the side of the skillet and the bottom crust. Crimp edge. In a small bowl combine the beaten egg and water. Brush the pie with egg mixture.
Place the skillet on the grill rack over non-burning side of the grill. Cover and grill for about 90 minutes or until crust is golden and filling is bubbly, rotating once halfway through grilling time. Cool the pie on a wire rack 30 to 40 minutes before slicing. Makes 12 servings.
Apples Stuffed with Gorgonzola and Walnuts
This is an intriguing taste sensation with the contrast between the apple and the ‘bite’ from the Gorgonzola’s blue veining. Be sure to get enough of the cheese into the core or it will lose the taste impact.
Again, feel free to substitute: Brie instead of Gorgonzola would perhaps suit more tastes and walnuts can easily be replaced by pecans or hazelnuts, for example.
4 medium cooking apples, such as Granny Smith or Jonathan
1/4 c. crumbled Gorgonzola cheese
1/4 c. chopped walnuts
2 Tbsp. butter or margarine, melted
4 tsp. honey, plus extra for drizzling after cooking
sCore apples to about half an inch from the bottom.
In a small bowl stir together Gorgonzola, walnuts and melted butter. Fill each cored apple three-quarters full. Drizzle 1 teaspoon honey into each. Add remaining filling to apples. Place apples in a disposable foil pan.
Preheat grill, then reduce heat to medium, turning off elements on one side. Place apples on rack over the unlit side of the grill. Close cover and grill for 30 to 40 minutes or until tender.
Drizzle each serving with additional honey; serve warm.
