Nectarines, bananas and plums are all grilled to perfection, bringing out their natural sweetness and creating a mouthwatering collection of desserts that take minutes to assemble.
Grilled nectarine Nutella sundaes
These nectarines are grilled and filled with Nutella, then topped with vanilla ice cream and covered in chopped pecans. These fruit sundaes melt in your mouth with nutty and sweet flavors that are sure to please a crowd.
- 2 peaches
- 2 teaspoons honey
- 4 tablespoons Nutella
- 4 scoops vanilla ice cream
- 1/4 cup chopped pecans
- Whipped topping, optional
- 4 maraschino cherries, optional
- Preheat the grill to medium heat. Halve and pit the nectarines and, using a pastry brush, brush each cut side with about 1/2 teaspoon honey.
- Place the nectarines on the grill cut side down. Cover the grill and cook until the nectarines have grill marks, or about 5 minutes. Flip to the other side for 1 minute.
- Remove from the grill and place on a plate cut side up. Allow to cool for 2-3 minutes, then fill the cavities with 1 tablespoon Nutella.
- Top with a scoop of vanilla ice cream and whipped topping, if desired.
- Sprinkle a tablespoon of pecans on top of the ice cream or whipped topping and garnish with a maraschino cherry.
Grilled banana hot fudge sundae milkshake
This ultra-creamy milkshake will cool you off on those hot summer days in a matter of minutes. It’s made light with reduced-fat ice cream and lots of bananas. The grilled bananas give this dessert a unique and flavorful twist — grilling the bananas concentrates all of their natural sweetness, making this milkshake stand on its own without tons of added sugar.
- 1 whole firm banana (not overripe)
- 2 teaspoons honey
- 2 teaspoons white sugar
- 3 cups creamy half-fat vanilla bean ice cream
- 1/2-1 cup unsweetened vanilla almond milk, or substitute another milk
- 1 teaspoon vanilla extract
- Caramel sauce
- Chocolate sauce
- 1 maraschino cherry, optional
- Preheat the grill to medium heat.
- Leave the peel on the banana. Slice the banana in half through the middle and then in half lengthwise, so you have 4 sections of banana.
- Drizzle 1/2 teaspoon of honey on each of the banana sections, then sprinkle 1/2 teaspoon sugar on each section. Rub in the honey and sugar mixture to coat the banana thoroughly. Let the banana sections sit for 3-4 minutes.
- Place the banana sections facedown on the grill and grill for about 2 minutes, or until marks appear on the banana.
- Turn the sections over and then cook for another 3-4 minutes, or until the peel starts to pull away from the banana.
- Remove the bananas from the grill.
- Place 3 sections of the grilled banana in a blender with the ice cream, milk and vanilla extract.
- The milk variance depends on how thick or thin you want your shake. If you want it thicker, only use 1/2 cup of milk. If you want it thinner, use the entire cup.
- Blend until smooth.
- Top the shake with caramel and chocolate sauce as desired.
- Optionally, top the shake with a maraschino cherry.
- Garnish with the remaining banana section.
Grilled plums with a lemon curd whipped cream
Grilling fruit brings out all new flavors by intensifying the natural sugars in the fruit. By grilling these plums, they lose a lot of their tang and become incredibly sweet. The lemon curd whipped cream is a refreshing and light complement to the plums.
- 2 large eggs
- 1/4 cup fresh lemon juice
- 3/4 cup white sugar
- Pinch of salt
- 1/4 cup butter
- 1/2 teaspoon lemon zest
- 1 cup reduced-fat frozen whipped topping, thawed
- 4 plums
- 3 teaspoons grapeseed oil
- Maraschino cherries, optional
- In a blender or food processor, pulse together the sugar and lemon zest.
- In a medium-size bowl, using hand beaters or a stand mixer, cream the butter with the sugar and lemon zest mixture.
- Stir in the eggs, lemon juice and salt.
- Transfer to a medium-size pot and cook on low heat for 10 minutes, stirring constantly. The mixture will thicken as you stir it.
- Remove from heat, transfer to a small jar, and allow to chill in the fridge overnight (it will continue to thicken).
- Remove the chilled lemon curd and lightly stir in 1 cup of completely thawed whipped topping. Return to the fridge.
- Preheat the grill to medium heat. Halve and pit the plums and, using a pastry brush, brush both sides with the grapeseed oil.
- Place the plums on the grill cut side down. Cover the grill and cook until the plums have grill marks, or about 5 minutes.
- Remove from the grill and place on a plate cut side up. Allow to cool for 2-3 minutes and then top with a generous 1/4 cup of the lemon curd whipped cream.
- Optionally, garnish with a maraschino cherry.