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Recipe Detail Page
Grilled Fruit Sundae
Summer 2014
In summertime, simpler is better and cooking outside is best. Fruit needs very little time over the coals, and because it’s so naturally sweet, it can burn in a jiff, so hold on to the tongs and stay close. In the spirit of simplicity, pick up your favourite store- or parlour-bought ice cream, gelato or sorbet: vanilla, coconut or pineapple would all do brilliantly!
Serves 4 to 6
½ of a whole, ripe pineapple, peeled, cored and sliced into long wedges about 1 inch (2.5 cm) on the thickest side
3 ripe peaches, quartered and pitted
2 ripe mangos, peeled and cut into spears large enough to not fall through the grill
2 slightly underripe bananas, peeled and cut in half widthwise, then cut in half again, lengthwise
¼ cup (60 mL) Malibu Coconut Rum
GARNISH
½ cup (125 mL) toasted, shredded,unsweetened coconut (optional)
1 tub (946 mL) ice cream, gelato or sorbet; vanilla, pineapple or coconut
1 batch Coconut Rum Caramel Sauce (recipe follows)
1 Preheat grill over a medium flame.
2 While grill is heating, prepare the fruit, placing cut pieces into a large bowl. Drizzle with the coconut-flavoured rum and fold very gently to cover all the pieces in rum.
3 The most firm fruit will take the longest to grill—pineapple will take about 10 minutes; peaches and mangos, about 5, and the bananas about 3 to 5 minutes. But as flames and barbecues vary, so do grilling times. You want to achieve grill marks, some charring and a little softening of the fruit. Using tongs, set grilled fruit aside on a platter; set the platter, toasted coconut (if using), ice cream and jug of caramel sauce out so guests can help themselves.
Serves 4 to 6
COCONUT RUM CARAMEL SAUCE
We’ve used Appleton Estate V/X (LCBO 177808) for its rich colour and deep flavour, but feel free to use any golden or dark rum you may have on hand. You can make this sauce ahead of time, but allow it to come to room temperature or reheat and serve warm.
When it’s cold, it’s super-thick. Making caramel involves hot, molten sugar, splattering, spluttering and foaming. Keep a damp cloth
nearby and don’t panic!
¾ cup (175 mL) sugar
¼ cup (60 mL) coconut milk, agitate the can or stir well to blend
1 cup (250 mL) 35% cream
2 tbsp (30 mL) dark rum
1 tsp (5 mL) maple extract
2 tsp (10 mL) cold butter
1 In a heavy-bottom saucepan over medium-high heat, add the sugar and coconut milk. Heat and stir only once or twice, until the sugar melts and turns pale amber, about 5 minutes.
2 Take the pan from the heat and add the cream. Reduce heat to medium-low and return saucepan to the burner; stirring constantly
to blend. Continue cooking, stirring occasionally over medium-low until the sauce thickens, about 5 minutes.
3 Remove from heat, add the rum, maple extract and butter; stir until butter is melted and incorporated.
4 Best served warm. Leftover sauce can be stored in the fridge in a covered glass jar for up to 2 weeks.
Makes 1½ cups (375 mL)
