Grilled Fruit With Lemon Zabaglione Recipes

GRILLED FRUIT WITH LEMON ZABAGLIONE

Steps:

• Prepare a medium-hot fire (425° to 450°F) in a wood-fired grill.
• Stir the sugar into the orange juice until dissolved. Brush the cut fruit with the sugar mixture.
• Grill the fruit, cut side down, for about 5 minutes, or until the fruit is slightly soft and well marked. Move to indirect heat and continue to cook to the desired softness. Remove from the heat and set aside to cool.
• Slice the fruit and keep each kind in a separate bowl. Let stand at room temperature for 30 minutes to allow flavors to mix.
• Portion an assortment of the fruits into 6 bowls. Top with the zabaglione and garnish with mint leaves.

CHEF JOHN'S ZABAGLIONE

Steps:

• Gently stir the strawberries and sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour.
• Divide fruit between 2 small, clear serving bowls or stemmed cocktail glasses.
• Place egg yolks, sugar, and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch.
• Spoon custard over the strawberries. Serve while custard is still warm.

GRILLED MIXED FRUIT

Steps:

• Place a grill pan over medium-high heat.
• In a medium bowl, toss the fruit in the sugar to coat. Grill over medium heat, until a golden crust begins to form on the fruit, about 3 to 4 minutes per side.
• In another medium bowl, mix together the mint, lemon juice, and simple syrup. Arrange the fruit on a serving platter, drizzle the mint syrup over top, and serve.
• In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sugar has dissolved. Take pan off heat and cool the syrup before using. Any extra cooled syrup can be refrigerated in an airtight container for up to 2 weeks.
• Yield: 1/2 cup

LEMON ZABAGLIONE

Steps:

• Combine all the ingredients in a stainless steel bowl and set aside.
• Choose a saucepan large enough to set the bowl over and fill it with 2 inches of water. Bring to a simmer.
• Whisk the egg mixture in the bowl. Place the bowl over the simmering water and whisk vigorously until it is about triple in volume and thick and frothy. Lift the bowl off the steam a few times, while whisking, to insure that the mixture does not get too hot and scramble the eggs. The total cooking time will be about 8 minutes. Remove the bowl from the heat and whisk to cool slightly. Serve now, or cover with plastic wrap pressed directly onto the surface and use within 2 hours. It may need to be whisked again just before serving.

GRILLED ZUCCHINI WITH TOMATOES AND MINT

Steps:

• Preheat an outdoor grill to high heat and lightly oil grate.
• Cut zucchini into thin lengthwise planks; brush with olive oil and season with salt and black pepper. Arrange on grate without crowding.
• Grill until tender and lightly charred, 2 to 3 minutes per side. Transfer to a rimmed plate.
• Stir together tomatoes, extra-virgin olive oil, apple cider vinegar, and mint in a bowl. Smash some of the tomatoes to release their juices. Stir once more and spoon over zucchini.