Today 24/7 MOMS brings you 3 yummy grilled dessert recipes in our series of weekly Summer grilling recipes. Stop in each Monday for your new Summer recipes.
#1 Hot off the grill apricot pie
from: Better Homes and Garden
- 1/2 of a 15-ounce package rolled refrigerated unbaked piecrust (1 crust)
- 1/4 cup packed brown sugar
- 2 teaspoons all-purpose flour
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground chipotle chile pepper or chili powder (optional)
- 1 lb. (5 to 6) apricots, halved and pitted, or two 15-oz. cans unpeeled apricot halves in light syrup, drained
- 3/4 cup granola with raisins
- 2 tablespoons pistachio nuts or pecan halves
- 1 7-7/8×5-3/8×1-1/8-inch disposable foil pan
- Vanilla bean ice cream (optional)
1. Bring piecrust to room temperature according to package directions. Meanwhile, in a medium bowl combine brown sugar, flour, cardamom, and ground chipotle pepper. Add apricots. Gently toss until coated; set aside.* In another bowl combine granola and nuts; set aside.
2. Lightly grease disposable pan or lightly coat with nonstick cooking spray; ease crust into pan allowing edges of crust to hang over edges of pan. Spoon apricot mixture to pastry-lined pan. Sprinkle with granola mixture. Fold crust edges over filling.
3. For a charcoal grill: Arrange medium-hot coals around outer edges of grill, leaving as large a space as possible in the center. Place pan on grill rack in the center of the grill so it is not over any coals. Cover and grill for 40 minutes or until piecrust is golden brown, fresh fruit is tender, and filling is bubbly.
For a gas grill: Preheat grill. Reduce heat to medium. Adjust for indirect cooking according to manufacturer’s directions. Place pan on grill rack away from heat. Cover and grill as above. Remove pan from grill and let stand 45 minutes before serving. Serve warm with vanilla bean ice cream, if desired. Makes 6 servings.
Oven method: Preheat oven to 350 degrees F. Place disposable pan on a baking sheet. Bake on the
bottom rack of the oven for 50 minutes or until
pastry is golden brown, fresh fruit is tender, and filling is bubbly. Serve as above.
*Note: If mixture with fresh apricots seems dry, let stand for 10 minutes before
transferring to pastry-lined pan.
Test Kitchen Tip:/b> The chili powder gives the pie just a hint of heat to the fruit. The pan size called for is one of the most widely available nationwide, but a half inch either way in the dimensions won’t make any difference.
# 2 Fruit Kabobs With Chocolate sauce
from: Texas BBQ Rub
2 ripe bananas, peeled
6 slices pound cake (1/2 inch thick cut into 1 inch squares)
2 medium ripe nectarines or peaches
6 whole strawberries, stemmed
3/4 cup semisweet chocolate chips
1 5-ounce can evaporated milk (2/3 cup)
2/3 cup sugar
1/4 cup butter or margarine
To prepare sauce, melt chocolate chips and butter or margarine over low heat in a small saucepan. Add in the sugar and slowly add the evaporated milk. Bring mixture to a boil, reduce heat and stir for 8 minutes. Remove and set aside. Remove seeds from peaches or nectarines and cut the fruit into wedges. Slice the bananas and pound cake into 1-inch squares. Thread the peaches or nectarines, cake, and bananas alternately onto six 12-inch-long skewers. To each skewer add one strawberry.
Grill each kebab about 5 minutes or until cake is lightly browned, making sure to turn only once. To serve, push contents from skewers onto dessert plates and lightly drizzle with warm chocolate sauce.
# 3 Grilled Desert Pizza with cinnamon sugar
From: Food Network
- 1/2 recipe Pizza Dough, rolled into 1 (10-inch) rounds, recipe follows or 1 store-bought pizza dough
- 3 tablespoons canola oil
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground star anise
- 1/2 stick unsalted butter, at room temperature
- Good quality chocolate sauce, heated (recommended: Fran’s)
Brush both sides of each pizza with the oil. Grill until golden brown on both sides, about 2 minutes per side. Remove from the grill.
Mix together the sugar, cinnamon and star anise in a small bowl. Brush the tops of each pizza with the butter and sprinkle with the sugar mixture. Place back on the grill, close the cover and cook an additional 1 minute. Cut into quarters and drizzle with the warm chocolate sauce.
- 2/3 cup lukewarm water (105 degrees F to 115 degrees F)
- 2 1/2 teaspoons active dry yeast
- 1/2 teaspoon sugar
- 2 tablespoons olive oil, plus additional for oiling bowl
- 1 3/4 to 2 cups all-purpose unbleached flour
- 1/4 cup finely ground yellow cornmeal
- 2 teaspoons coarse salt
In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until the mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour, as necessary, to prevent dough from sticking, until smooth about 5 to 10 minutes. Form the dough into a ball.
Lightly oil the sides and bottom of a large bowl with oil, add the dough, turn to coat in the oil, cover and let rise in a warm place until doubled in size, about 1 hour. Gently punch the dough down and divide into 4 equal pieces. Roll each piece on a lightly floured surface into a 10-inch circle that is 1/8-inch thick. Brush off excess flour and transfer the dough to a baking sheet, cover each circle of dough with plastic wrap and continue stacking rolled out pieces on top of each other. Wrap well with plastic wrap and refrigerate until ready to grill.