Get your grill on during these last days of summer, but take your dessert choices past the s’mores and into more tantalizing fruity flavors. When it comes to fruits, they are often interchangeable in recipes, so feel free to experiment with grilling apples, pineapples, peaches, and more in sweet syrups and cinnamon mixtures. When grilling, be sure to supervise children around the grill while it is hot, and be sure to keep the grill clean and clean any grease accumulation before further grilling. Be sure to scrub your grill with hot soapy water before each and every use. Lastly, make sure you let your dessert cool slightly before eating. Start up the grill and enjoy!
Grilled Banana Splits
- 2 teaspoons brown sugar
- 1/2 teaspoon ground cinnamon
- 6 firm bananas split in half lengthwise in their peels
- Ice cream (your favorite flavor)
- Toppings of your choice (whipped cream, pecans, walnuts, hot fudge, sprinkles, etc.)
Directions: Preheat the grill to medium heat. Mix the sugar and cinnamon together in a small bowl, and then sprinkle the mixture on top of the banana halves. Put the bananas cut side down on the grill, and cook until you see grill marks on them, which should be about 2-3 minutes. Then, flip the bananas over and cook until the peel starts to pull back from the banana. Take the bananas off the grill and remove them from the peels. Take two banana halves for your split, and top with ice cream and all of your favorite toppings!
Grilled Shortcake Skewers
- 1 pound strawberries
- 1 can pineapple chunks
- 1 pound cake
- Whipped cream
Directions: Rinse the strawberries, and cut them in half vertically. Take the pound cake and cut it into bite-sized chunks, about one inch by one inch. Put the pineapple chunks, strawberries, and pound cake pieces on skewers, alternating between each, and grill on medium heat, turning each skewer occasionally until the fruit is soft and the pound cake is toasted, which is about 6-8 minutes. Serve with whipped cream.
Stuffed Grilled Peaches
- 4 large peaches
- 1 cup blueberries
- 1/3 cup brown sugar
- 3 tablespoons lemon juice
Directions: Wash the peaches, and cut them in half. Remove the pit. Place each peach on an aluminum foil square for easy wrapping when you put it on the grill later. Using a spoon, put about two tablespoons of blueberries into the hollowed out part of each peach. Then, sprinkle two teaspoons of brown sugar and one teaspoon of lemon juice on each peach. Fold up the foil and seal the peach completely. Put each peach on the grill and cook for 15-18 minutes, turning once about halfway through. Let them cool slightly, and enjoy!
Grilled Banana and Nutella Panini
- 3 ripe bananas, sliced
- 12 slices whole-wheat bread
- 1 cup Nutella
- 16 tablespoons unsalted butter, softened
- 3 tablespoons confectioner’s sugar
Directions: Mash the bananas together in a large bowl until smooth. Then, take the slices of bread and spread Nutella on one side. Spread the mashed banana on 6 of the slices, and put the Nutella and Nutella/banana slices together to make 6 separate sandwiches. Put the grill on medium heat, and while you wait for it to heat up, spread one side of each sandwich with the softened butter. Put each sandwich buttered-side down on the grill, and cook until golden brown. Spread the remaining butter on the top of the panini, and flip so as to grill each side of the sandwich evenly. Remove the sandwiches from the grill, sprinkle each sandwich with confectioner’s sugar, and enjoy immediately.