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Grilled Fruit with Grand Marnier Whipped Cream

Source of Recipe

From "Back Around the Table" by David Venable


Recipe Introduction

"Grilling isn't just for burgers, steaks, and seafood. When I have a hankering for something sweet but it's too hot to bake, I make these grilled fruit skewers. Fruit cooked on the grill becomes something altogether different and wonderful with its sweet-smoky, caramelized flavors. Just cut, skewer, and grill the fruit. Top with some Grand Marnier whipped topping."

List of Ingredients

Topping:
â—¦ 1 (8-ounce) container Cool Whip whipped topping, thawed
â—¦ 2 tablespoons Grand Marnier
â—¦ 2 tablespoons (packed) light brown sugar

Grilled Fruit:
â—¦ â…” cup (packed) light brown sugar
â—¦ 2 teaspoons ground cinnamon
â—¦ Ground nutmeg
â—¦ 2 peaches, pitted and sliced into 4 to 6 pieces
â—¦ 2 plums, pitted and sliced into 4 to 6 pieces
â—¦ 1 pineapple, peeled, cored, and cut into 8 spears
â—¦ 1 quart strawberries, hulled
â—¦ 6 (12-inch) wooden skewers, soaked in water for 40 to 50 minutes
â—¦ ½ cup confectioners' sugar


Recipe

To make the topping, put the whipped topping, Grand Marnier, and brown sugar in a bowl. Using a handheld electric mixer, whip the ingredients until combined, 1 to 2 minutes. Cover and refrigerate until ready to serve.

Preheat the grill to medium-high heat.
To make the grilled fruit, combine â…“ cup of the brown sugar, 1 teaspoon of the cinnamon, and a dash of nutmeg in a bowl. Add the peaches and plums to the brown sugar mixture and toss well to combine. Let the fruit sit at room temperature for 30 minutes before grilling.

Combine the remaining â…“ cup brown sugar, 1 teaspoon cinnamon, and another dash of nutmeg in a shallow dish. Roll the pineapple spears in the brown sugar mixture to coat on all sides. Put the pineapple spears on a platter and let them sit at room temperature for 20 to 30 minutes before grilling.

Thread 4 or 5 strawberries onto each skewer. Put the confectioners' sugar in a shallow dish. Roll the strawberry skewers in the confectioners' sugar to coat on all sides and put them on the platter with the pineapple spears. Let the skewers sit at room temperature for 15 to 20 minutes before grilling.

Put the pineapple spears, then the strawberries, and finally the peaches and plums on the grill in that order. Grill the fruit until brown, 3 to 4 minutes, on all sides. Serve with the Grand Marnier whipped topping.

Makes 6 to 8 servings