Mixed Fruit Grill with Spiced Lemon Cream Recipe
Ingredients
| Double cream | 3/4 Cup (16 tbs), chilled (For the spiced lemon cream:) | |
| 1 tablespoon nonfat dry milk | ||
| Honey | 1/4 Cup (16 tbs) (For the spiced lemon cream:) | |
| Lemon zest | 2 Teaspoon, finley grated (For the spiced lemon cream:) | |
| Lemon juice | 1 Tablespoon (For the spiced lemon cream:) | |
| Ground cinnamon | 1/4 Teaspoon (For the spiced lemon cream:) | |
| 4 apples, preferably Golden Delicious | ||
| 4 firm but ripe pears, preferably Bosc | ||
| Unsalted butter | 3 Tablespoon, melted (For the fruit:) | |
| Sugar | 2 Tablespoon (For the fruit:) | |
Directions
Prepare a fire for direct-heat cooking in a grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
To prepare the spiced lemon cream, in a small bowl, combine the cream and the dry milk.
Using a wire whisk or an electric mixer, beat until stiff peaks form, then fold in the honey, lemon zest, lemon juice and cinnamon.
Cover and refrigerate until serving.
To prepare the fruit, halve, peel and core the apples and pears.
Place the fruit in a large bowl and toss with the melted butter and sugar.
Arrange the fruit, cut side down, on the rack.
Grill, turning every 10 minutes, until lightly browned and tender but not mushy when pierced with the tip of a sharp knife, 25-30 minutes total.
To serve, transfer to a platter or individual plates.
Serve warm or at room temperature.
Pass the lemon cream at the table.
Position the grill rack 4-6 inches (10-15 cm) above the fire.
To prepare the spiced lemon cream, in a small bowl, combine the cream and the dry milk.
Using a wire whisk or an electric mixer, beat until stiff peaks form, then fold in the honey, lemon zest, lemon juice and cinnamon.
Cover and refrigerate until serving.
To prepare the fruit, halve, peel and core the apples and pears.
Place the fruit in a large bowl and toss with the melted butter and sugar.
Arrange the fruit, cut side down, on the rack.
Grill, turning every 10 minutes, until lightly browned and tender but not mushy when pierced with the tip of a sharp knife, 25-30 minutes total.
To serve, transfer to a platter or individual plates.
Serve warm or at room temperature.
Pass the lemon cream at the table.
Chef
