A simple but delicious idea – ripe summer fruit, lightly macerated so it becomes syrupy with a hint of rum, then grilled to sweet caramelly perfection.
2 - 3 tbsp soft brown sugar
¼ cup rum, brandy or orange juice
6 - 8 plums, peaches, nectarines and/or apricots, halved and destoned
1 pineapple, peeled, cored and sliced
- Mix sugar and rum, brandy or juice in a large, shallow dish. Place fruit in dish, cut-side down for stone fruit, and allow to sit for 1-2 hours. When ready to cook, barbecue or grill until soft and lightly browned (about 5 minutes each side).