Grilled Summer Stone Fruit with Cherry-Port Syrup

Look for firm fruit, which will maintain its shape when grilled. Use any combination of fruit you prefer.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 291
Caloriesfromfat 19 %
Fat 6.1 g
Satfat 2.1 g
Monofat 2.5 g
Polyfat 1 g
Protein 4.2 g
Carbohydrate 49.8 g
Fiber 1.7 g
Cholesterol 18 mg
Iron 0.5 mg
Sodium 52 mg
Calcium 115 mg

Ingredients

Syrup:
1 3/4 cups ruby port
2/3 cup sugar
1/4 cup dried tart cherries
2 tablespoons red wine vinegar
Fruit:
2 apricots, halved and pitted
2 peaches, halved and pitted
2 nectarines, halved and pitted
2 plums, halved and pitted
1 1/2 tablespoons canola oil
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Cooking spray
4 cups vanilla low-fat ice cream

Preparation

To prepare syrup, combine the first 4 ingredients in a medium saucepan over medium-high heat; bring to a boil. Cook for 10 minutes or until slightly syrupy. Cover and set aside.

Prepare grill.

To prepare fruit, brush outsides of apricots, peaches, nectarines, and plums with oil, and sprinkle cut sides of fruit evenly with 1 tablespoon sugar and cinnamon. Place fruit on a grill rack coated with cooking spray. Grill 4 minutes on each side or until tender. Place fruit on a cutting board; cool 5 minutes. Cut each fruit half into 4 slices.

Place 1/2 cup of ice cream into each of 8 bowls. Top each serving with 8 pieces of fruit and 3 tablespoons syrup. Serve immediately.

Note:

David Bonom,

June 2006