Barbequed Peaches
2 firm, ripe freestone peaches, halved and pitted
4 tablespoons barbeque sauce
Directions
1. Preheat grill for medieum heat and lightly oil the grate.
2. Slice flesh-side of peach halves diagonally about 1/4-inch deep, twice in each direction
3. Drizzle flash-side of each peach half with barbeque sauce; brush sauce for an even coat.
4. Place peaches, flesh-side up, on the grill. Cook until barbeque sauce bubbles slightly and peaches are a little softer than when you put them on the grill, 7 to 10 minutes.
Extra Simple BBQ Bananas
Ingredients
2 bananas
4 scoops of vanilla ice cream
1 teaspoon chopped fresh mint (optional)
Directions
1. Place whole, unpeeled bananas on grill, turning occasionally until the peel is blackened. Remove stems and skin.
2. Slice bananas, and serve over vanilla ice cream with mint garnish.
Serving suggestion: Try slicing the banana in half lengthwise, then grill it flesh side down. Peel after, top on vanilla frozen yogurt, drizzle with honey and sprinkle with granola. Yum!
Barbequed Pineapple
Ingredients
1 fresh pineapple
1/4 cup rum
1/4 cup brown sugar
1 T. ground cinnamon
1/2 t. ground ginger
1/2 t. ground nutmeg
1/2 t. ground cloves
Directions
1. Peel the pineapple and, leaving it whole, cut out the center core. Slice into 8 rings, and place them in a shallow glass dish or resealable plastic bag. In a small bowl, mix together the run, brown sugar, cinnamon, ginger, nutmeg, and cloves. Pour marinade over the pineapple, cover, and refrigerate for 1 hour, or overnight.
2. Preheat grill for high heat. Lightly oil grate.
3. Grill pineapple rings 15 minutes, turning once, or until outside is dry and char marked. Serve with remaining marinade.
Serving suggestion: you can replace the rum and sugar with fruit juice!
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