Friday, May 22, 2020

Grill Your Dessert

To be specific, a fresh grilled fruit dessert that's the perfect end to any cookout. Jamie Purviance, who wrote the cookbook Weber's Ultimate Grilling, stopped by Tonia's Kitchen to talk about a simple, fresh but incredibly delicious grilled pineapple and blueberry dish. Jamie told Tonia it's a point of pride to do an entire multi-course dinner on the grill, and this certainly helps finish things off. You can use a little rum to give it a kick. People at your party will be amazed at how it tastes!

12 ounces fresh blackberries (about 2 2/3 cups), plus a handful more for garnish (optional)
1 tablespoon sugar
1 tablespoon water or rum
1 teaspoon fresh lemon juice
2 tablespoons raw shelled pistachios (optional)
4 peeled, fresh pineapple slices, each 1 inch thick and cored
Canola oil
4 large fresh mint leaves, very thinly sliced (optional)

In a food processor combine the berries, sugar, water, and lemon juice and puree until smooth.  Do not overprocess or you’ll break up the tiny seeds, which can be bitter. Using a rubber spatula, force the puree through a fine mesh sieve set over a bowl. Discard the seeds. Cover and refrigerate until ready to serve

If using the pistachios, in a small skillet over medium high heat, stir the pistachios until they are lightly toasted, 1 to 3 minutes. Transfer to a cutting board, let cool, and then chop finely. Prepare the grill for direct cooking over medium heat (350° to 450°F).

Cut each pineapple slice into six equal chunks and thread them onto four skewers, dividing them evenly and making sure the flat side of each chunk faces out for optimal grill marks. Brush the pineapple chunks lightly with oil.

If using bamboo skewers, cut eight small pieces of heavy duty aluminum foil. Wrap each piece around the ends of the skewers so they don’t burn while grilling. Brush the cooking grates clean.

Place the skewers over direct medium heat and grill, with the lid closed, until the pineapple is well grill marked and warm, 5 to 10 minutes, turning a couple of times to mark both sides. Remove from the grill.

Serve the skewers with the blackberry sauce. Top with the whole blackberries, if using, and sprinkle with the mint and pistachios, if using. Serve right away.

The photo credit is Ray Kachatorian, and the credit line is: Excerpted from Weber’s Ultimate Grilling © 2019 by Jamie Purviance. Photography © 2019 by Ray Kachatorian. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.