Grilled Fruit Skewers: A Sweet Twist on Summer Favorites
As an experienced pitmaster, I’ve seen my fair share of backyard barbecue blunders and triumphs. One of the most underrated aspects of outdoor cooking, in my opinion, is the realm of grilled desserts. While burgers, ribs, and brisket often steal the limelight, I’ve discovered that incorporating a few showstopping grilled treats can truly elevate any backyard bash.
Allow me to share a personal favorite of mine – grilled fruit skewers. Now, I know what you’re thinking: “Grilling fruit? Isn’t that just going to turn it into a mushy mess?” Well, my friend, let me reassure you that with the right technique and a few insider tips, you can achieve a delightfully caramelized, perfectly tender, and utterly delicious grilled fruit dessert.
The key lies in selecting the right produce. I prefer to work with firm, ripe fruits that can withstand the high heat of the grill without turning to mush. Favorites in my repertoire include pineapple, peaches, plums, and even watermelon. By carefully cubing or slicing the fruit and threading it onto sturdy wooden skewers, you can create a visually stunning display that’s sure to impress your guests.
Before placing the skewers on the grill, I like to give them a light coating of a simple sugar-based glaze. This not only adds a delectable sweetness, but it also helps to caramelize the fruit’s natural sugars, resulting in a delightful crisp-yet-juicy texture. The secret ingredient in my go-to glaze? A splash of aged balsamic vinegar, which lends a tantalizing depth of flavor and a beautiful sheen to the finished product.
As for the grilling itself, I always recommend preheating your grill to medium-high heat and oiling the grates thoroughly. This helps to prevent the fruit from sticking and ensures even browning all around. I like to grill the skewers for about 5-7 minutes per side, basting them with the reserved glaze every couple of minutes to lock in that irresistible flavor.
The real magic, however, happens when you remove the skewers from the grill and let them rest for a minute or two. This allows the sugars to continue caramelizing, creating a delectable outer layer that contrasts beautifully with the juicy, tender interior of the fruit. Finish them off with a light dusting of cinnamon or a drizzle of honey for an extra touch of sweetness, and you’ve got yourself a grilled dessert that’s sure to be the talk of the backyard.
Grilled Pound Cake: A Decadent Delight
Now, if you really want to impress your guests and take your backyard barbecue to the next level, let me introduce you to the wonders of grilled pound cake. This classic dessert, with its dense, buttery crumb, is simply divine when given the grilling treatment.
The key to success with grilled pound cake is to start with a high-quality, homemade recipe. I’m particularly fond of a recipe that incorporates a touch of almond extract, which adds a delightful complexity to the overall flavor profile. Once you’ve baked your pound cake to perfection, let it cool completely before slicing it into thick, sturdy slices.
When it comes time to grill, I recommend preheating your grill to medium-high heat and oiling the grates generously. Brush the pound cake slices with a light coating of melted butter or a flavored oil, such as olive or coconut, to help them caramelize and develop those irresistible grill marks.
Grill the pound cake for about 2-3 minutes per side, keeping a close eye to prevent any burning. The goal is to achieve a crisp, golden-brown exterior while maintaining a soft, moist interior. As the cake grills, the sugars in the batter will caramelize, creating a delightful crunch on the outside and a warm, decadent center.
Once the pound cake slices are grilled to perfection, the fun really begins. I like to serve them with a variety of toppings and accompaniments, each one tailored to showcase the unique flavors of the dish. A drizzle of warm chocolate sauce, a spoonful of freshly whipped cream, or a scoop of creamy vanilla ice cream can all take this grilled dessert to new heights.
But the real showstopper, in my opinion, is a grilled fruit compote. By simmering a medley of seasonal fruits with a touch of sugar and spice, you can create a vibrant, flavorful topping that pairs beautifully with the rich, buttery pound cake. Imagine a warm, juicy peach compote or a tangy-sweet blackberry blend adorning your grilled pound cake slices. It’s a flavor combination that’s sure to have your guests swooning.
Grilled Creme Brulee: A Smoky Twist on a Classic
If you really want to wow your backyard guests, allow me to introduce you to the ultimate grilled dessert: grilled crème brûlée. This classic French custard, with its crisp caramelized topping, takes on a whole new level of flavor when given the smoking treatment.
To start, I like to prepare my crème brûlée custard base the traditional way, using high-quality cream, eggs, and vanilla. But here’s the twist: instead of baking the custards in the oven, I gently smoke them over indirect heat on the grill. This infuses the silky-smooth custard with a delicate, aromatic essence that perfectly complements the sweet, caramelized topping.
The key to nailing the grilled crème brûlée is all in the technique. I prefer to use a two-zone fire, with one side of the grill at medium-high heat and the other side set up for indirect, low-and-slow cooking. I’ll place the ramekins filled with the custard base on the indirect side, cover the grill, and let the smoke work its magic, checking occasionally to ensure even cooking.
Once the custards are set and the centers are still slightly jiggly, it’s time for the caramelized topping. I like to use a kitchen torch to evenly melt and caramelize a thin layer of turbinado sugar on top of each custard. The result is a delightful contrast of velvety-smooth, subtly smoky custard and a crisp, caramelized crust that shatters with each bite.
But the true pièce de résistance is the addition of a few carefully selected garnishes. A sprinkling of freshly grated nutmeg or a sprinkle of flaky sea salt can elevate the flavors to new heights. And if you really want to impress, consider adding a dollop of homemade whipped cream or a drizzle of rich, dark chocolate sauce.
Imagine serving your guests a round of grilled crème brûlée, each one with a perfectly caramelized topping and a hint of smoky goodness. It’s a decadent, show-stopping dessert that’s sure to leave a lasting impression on even the most discerning palates.
Grilled Dessert Kebabs: A Fun and Versatile Treat
For those who love a bit of variety and fun at their backyard barbecues, I highly recommend incorporating grilled dessert kebabs into your repertoire. These skewered delights allow you to create a customizable, interactive dessert experience that’s sure to delight your guests.
The beauty of grilled dessert kebabs lies in their versatility. You can mix and match a variety of ingredients to create a visually stunning and flavor-packed display. Think sliced grilled peaches, chunks of pineapple, cubes of brownie, and marshmallows – all threaded onto sturdy wooden skewers and given a quick trip over the hot grates.
One of my personal favorites is a kebab featuring a selection of seasonal berries, such as strawberries, raspberries, and blueberries, interspersed with pillowy marshmallows and drizzled with a sweet, tangy balsamic glaze. The contrast of the juicy, charred fruit and the gooey, toasted marshmallows is simply divine.
Another crowd-pleaser is a kebab with alternating pieces of grilled pound cake and fresh, ripe figs. The dense, buttery cake pairs beautifully with the jammy, caramelized figs, and a sprinkle of chopped toasted nuts adds a delightful crunch.
To take your grilled dessert kebabs to the next level, consider incorporating a few unexpected ingredients. How about chunks of rich, fudgy brownies or bite-sized pieces of cheesecake? The possibilities are truly endless, and the beauty of this approach is that your guests can customize their own creations, making it a truly interactive and engaging dining experience.
The key to successful grilled dessert kebabs lies in prepping your ingredients with care. Make sure to cut the fruit and other components into uniform, bite-sized pieces to ensure even cooking. And be sure to soak your wooden skewers in water for at least 30 minutes before assembling and grilling to prevent them from burning.
When it comes to the actual grilling, I find that a medium-high heat works best. Grill the kebabs, turning occasionally, until the fruit is caramelized and the other components are heated through, typically around 5-7 minutes. Baste them with a sweet, sticky glaze or drizzle of chocolate sauce for an extra layer of flavor.
Serve your grilled dessert kebabs warm, perhaps with a scoop of vanilla ice cream on the side for a truly indulgent treat. And don’t forget to encourage your guests to get creative with their own unique flavor combinations – it’s all part of the fun!
Grilled Pound Cake with Rhubarb Glaze: A Springtime Delight
As we transition into the warmer months, one of my favorite grilled dessert creations is a showstopping Grilled Pound Cake with a vibrant Rhubarb Glaze. This delightful dish celebrates the fleeting, yet beloved, rhubarb season and showcases the versatility of the humble pound cake when given the grilling treatment.
To begin, I start with a classic pound cake recipe that’s rich, buttery, and perfectly dense – the ideal foundation for this grilled delight. I like to add a touch of almond extract to the batter, which complements the bright, tart notes of the rhubarb glaze beautifully.
Once the pound cake is baked and cooled, I slice it into thick, sturdy slabs, ready for the grill. I preheat my grill to medium-high heat and brush the cake slices with a light coating of melted butter or a flavored oil. This helps to create those coveted grill marks and a delightful caramelization on the exterior.
As the pound cake sizzles away on the grates, I turn my attention to the rhubarb glaze, which is the real showstopper of this dish. I start by simmering fresh rhubarb stalks with a bit of sugar and water, allowing the tart, vibrant juices to mingle and reduce into a syrupy, intensely flavored glaze.
The key to perfecting the rhubarb glaze is to find the right balance between sweet and tart. I like to start with a 1:1 ratio of rhubarb to sugar, then adjust to suit my personal taste preferences. Once the glaze has thickened to a pourable consistency, I strain it through a fine mesh sieve to remove any fibrous bits, ensuring a smooth, elegant finish.
With the grilled pound cake slices and the rhubarb glaze both ready, it’s time to assemble this springtime masterpiece. I drizzle the warm, glossy glaze over the golden-brown cake, allowing it to cascade down the sides and pool around the edges. The contrast of the tart, fruity glaze and the rich, buttery pound cake is simply divine.
To add a final flourish, I like to sprinkle a dusting of powdered sugar over the top and garnish the dish with a few fresh rhubarb stalks or a scattering of toasted sliced almonds. The result is a visually stunning and downright delectable grilled dessert that’s sure to be the talk of your next backyard barbecue.
Elevating the Backyard Barbecue: Grilled Desserts Worthy of Applause
As a seasoned pitmaster, I’ve learned that the true mark of a memorable backyard barbecue lies not just in the savory, smoky meats, but in the sweet, show-stopping desserts that cap off the evening. By incorporating grilled treats into your repertoire, you can elevate the humble backyard bash into a culinary experience that will have your guests raving long after the last ember has cooled.
From the caramelized, fruit-studded skewers to the decadent grilled pound cake and the showstopping grilled crème brûlée, the possibilities for delectable grilled desserts are endless. By harnessing the power of the grill and infusing these classics with a smoky, charred twist, you can create a truly unique and unforgettable dining experience.
So, the next time you fire up the grill for a backyard gathering, don’t limit yourself to the usual suspects. Embrace the world of grilled desserts and watch as your guests’ eyes light up with delight. After all, the true mark of a skilled pitmaster lies not just in the savory, but in the sweet – and with a little creativity and a lot of passion, you can transform your backyard into a dessert-lover’s paradise.
