Grilled fruit with honey-orange cream

8 servings

Ingredients

Quantity Ingredient
½ cup Mascarpone cheese
1 tablespoon Honey
1 tablespoon Orange-flavored liqueur
3 larges Plums
Pitted and quartered
4 larges Ripe nectarines or peaches
Sliced 1/2 inch thick
1 Ripe pineapple; peeled,
Cored and sliced
3 tablespoons Butter; melted

Directions

8 SERVINGS LACTO

Should a treat as wonderful as fresh ripe fruit be grilled at all? The answer is a resounding "Yes l" Grilling brings out the fruit's delicate, sweet flavor. While the fruit is delicious served plain, it's especially good with the mascarpone-based dip. You can grill the fruit several hours ahead of time; wrap in foil until ready to serve.

Prepare a low fire in charcoal grill or preheat a gas grill to low.

In small bowl, mix mascarpone cheese, honey and liqueur. Set aside, or cover and refrigerate until ready to use.

Brush plums and nectarines with a little butter. Grill all fruit until softened and lightly golden, about 4 minutes per side.

Spoon orange cream into center of serving dishes and surround with fruit.

PER SERVING: 187 CAL.; 3G PROT.; 5G TOTAL FAT (3 SAT. FAT); 35G CARB.; 12MG CHOL.; 91MG SOD.; 3G FIBER.

Recipe adapted from The Vegetarian Grill, by Andrea Chesman, Copyright 1998, with permission from Harvard Common Press, 535 Albany St., Boston MA 02118.

Converted by MC_Buster.

By Kathleen <schuller@...> on Feb 27, 1999.

Recipe by: Vegetarian Times, July 1998, page 44 Converted by MM_Buster v2.0l.

Related recipes