Grilled Tropical Fruit With Coconut Sauce Recipes

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GRILLED TROPICAL FRUIT



Grilled Tropical Fruit image

Provided by Food Network Kitchen

Categories     dessert

Time 20m

Number Of Ingredients 0

Steps:

  • Sweet island fruit is the perfect match for the grill, which caramelizes their natural sugars. You can leave the skin on - just slice ripe plantains in half lengthwise and cut mangoes, pineapple or papaya into wedges or thick pieces. Brush with oil, then place flesh-side down on the hot grates and cook until marked and tender, 3 to 5 minutes per side. Top with ice cream and caramel sauce for dessert.

TROPICAL FRUIT SPLITS WITH RUM SAUCE AND CHILE-MACADAMIA BRITTLE



Tropical Fruit Splits with Rum Sauce and Chile-Macadamia Brittle image

Categories     Rum     Fruit     Dessert     Picnic     Macadamia Nut     Summer     Grill/Barbecue     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 15

For sauce
1/2 cup dark rum
1/4 cup boiling-hot water
1 teaspoon vanilla
2 cups sugar
1 tablespoon unsalted butter
For grilled fruit
1 firm-ripe mango, peeled
1 papaya, peeled, halved, and seeded
1/2 fresh pineapple, peeled and cored
12 small ripe finger bananas or 6 small regular bananas
1 tablespoon chili powder
Chile-macadamia brittle
3 pints premium vanilla ice cream
Garnish: toasted fresh coconut shavings or toasted sweetened flaked coconut

Steps:

  • Make sauce:
  • Stir together rum, boiling-hot water, and vanilla. Cook sugar in a 3-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden. Remove pan from heat and carefully stir in rum mixture (caramel will harden and steam vigorously). (Pan is removed from the flame to prevent alcohol from igniting. If it does ignite, simply allow flames to burn out on their own.) Simmer sauce until smooth. Remove pan from heat and when bubbling subsides stir in butter. Cool sauce to room temperature.
  • Grill fruit:
  • Prepare grill for cooking. Standing mango upright, cut 1 lengthwise slice from each broad side of mango (be careful because peeled mango is slippery) and discard pit.
  • Cut each papaya half lengthwise into thirds.
  • Standing pineapple upright, cut lengthwise into 1/2-inch-thick slices.
  • Halve bananas lengthwise. Sprinkle all fruit lightly on 1 side with chili powder.
  • Grill fruit on a well-oiled rack set 5 to 6 inches over glowing coals until grill marks form, about 1 minute. Turn fruit over and grill 1 minute more. Transfer to a cutting board and slice into decorative pieces.
  • Coarsely chop three fourths of brittle, reserving remainder for garnish.
  • Put 3 scoops ice cream into each of 8 dishes and top with grilled fruit and sauce. Sprinkle splits with chopped brittle and garnish with larger pieces of brittle and coconut.

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