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Caribbean Grilled Fruit

Caribbean Grilled Fruit

Transport your taste buds to the tropics with this vibrant and easy recipe for Caribbean Grilled Fruit, cooked to perfection on the Big Green Egg. Bursting with natural sweetness and a hint of spice, this dish is a delicious way to finish off a barbecue or add a sunny twist to brunch. Grilling fruit brings out its juiciness and intensifies the flavour, while a touch of Caribbean-inspired seasoning adds a subtle kick. Whether you’re serving it as a light dessert with a dollop of flavoured cream or ice cream this recipe is a celebration of sunshine on a plate.  A great way to use the heat after your main cook on the Big Green Egg.

Cooking surfaces

THEN

BBQ Temperature

200°C

Ingredients

  • flat peaches, stoned and halved
  • plums, stoned and halved
  • apricots, stoned and halved
  • nectarines, stoned and halved

For the topping (serves 6 to 8 large whole fruit)

  • 2 tbsp butter
  • 4 tbsp maple or agave syrup, or honey
  • 1 tsp cinnamon
  • ¼ tsp fresh nutmeg, finely grated
  • 1 tsp vanilla paste
  • 3 tbsp spiced rum

To garnish

  • Fresh mint or basil leaves
  • 2 tbsp toasted flaked almonds or dessicated coconut
  • Drizzle of yoghurt or cream, or a scoop of ice cream

Equipment

    Method

    1. Set up your Egg for a direct cook at 200°C with just your stainless steel grid.
    2. If you plan to add toasted flaked almonds or dessicated coconut to serve, toast your the almonds or coconut in a small frying pan until golden brown.  Remove the pan from the heat and set aside intil ready to serve.
    3. Melt the butter in a pan, we used the basting pot. Remove from the heat.
    4. Brush your selection of fruit halves with the melted butter.  Place the fruit pieces directly on the grid, cut side down. Grill for about 5 minutes until nicely caramelised.
    5. Prepare the sauce. Whisk the maple syrup, cinnamon, nutmeg, rum and vanilla in a small bowl.
    6. Remove the fruit from the heat and place grilled side up straight into in a cast iron skillet.
    7. Spoon the sweet syrup over the fruit.
    8. Put the cast iron skillet back on the grid and cook for 5 minutes until the fruit is tender, but not mushy. The sauce will bubble and thicken 
    9. Remove the skillet from the heat and remove the fruit from the pan, immediately
    10. Sprinkle over some fresh mint or basil, toasted dessicated coconut or almonds.
    11. Serve warm, drizzle over some of the sauce with a dollop of yogurt or cream or a scoop of ice cream.
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