I heard fruit is good on the grill but I don't have access to one,are there good recipes for fruit in a pan?

Question

Any suggestions are welcomed.

Answer 1

Yes I love it. Here are a few of my favorites.
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Grilled Paradise

Glaze
3/4 cup fresh orange juice
1 tablespoon honey
1 tablespoon fresh lime juice
2 teaspoons cornstarch

4 slices fresh pineapple, about 1/2 inch thick each
1 teaspoon cracked dried green peppercorns or
cracked black peppercorns
4 scoops vanilla ice cream

To make the glaze: In small saucepan combine the glaze ingredients and whisk until smooth. Bring to boil over medium-high heat and cook until thickened, 1 to 2 minutes. Keep the glaze warm or reheat when ready to serve.

Season both sides of the pineapple slices with the peppercorns. Grill over indirect medium heat until well marked, 6 to 8 minutes, turning once halfway through grilling time.

Serve each pineapple slice with a scoop of ice cream and some of the glaze drizzled over the top.

Makes 4 servings
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Glazed Macadamia Bananas

3 medium-size, ripe bananas, cut crosswise in half
6 (10-inch) metal or bamboo skewers
1/3 cup bottled teriyaki baste and glaze with honey and pineapple
1/4 cup finely chopped macadamia nuts or toasted pecans

Thread one banana half lengthwise onto each skewer; brush bananas generously with teriyaki baste and glaze with honey and pineapple. Grill or broil bananas 2 to 3 minutes, or until slightly browned and bubbly, turning over once and brushing with remaining baste and glaze. Lightly roll bananas in nuts. Serve warm.

Makes 6 servings.

* Soak bamboo skewers in water about 30 minutes to prevent burning.
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Grilled Pineapple with Nutella

Source: Giada De Laurentiis - Everyday Italian

2 pineapples, peeled, cut crosswise into 1/2-inch
thick slices and core removed
2/3 cup mascarpone cheese, room temperature
1/2 teaspoon vanilla extract
2/3 cup Nutella
6 tablespoons whipping cream
Olive oil
3 tablespoons chopped toasted hazelnuts

Prepare the outdoor barbecue to medium-high heat. If you do not have a barbecue, you can use an indoor grill pan set to medium high heat. Lightly oil the grill. Grill the pineapple slices until heated through and beginning to brown, about 3 minutes per side. It's important to leave the pineapples on the grill, untouched so that you can create the grill marks. While the pineapples are cooking, whisk the mascarpone and vanilla in a small bowl to blend. Set aside.

Combine the chocolate-hazelnut spread and cream in a small bowl and stir to combine. Place in a microwave on HIGH for about 2 minutes, stirring every 20 seconds to blend well. Alternatively, you can combine the chocolate-hazelnut spread and cream in a small saucepan, set over low heat, and cook for about 5 minutes, stirring constantly. Heat until satiny smooth and easy to pour, about 3 to 5 minutes.

Transfer the pineapple slices to a large platter. Drizzle the warm chocolate-hazelnut sauce over.

Dollop the mascarpone mixture atop. Sprinkle with the hazelnuts and serve.

10 to 12 servings
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Grilled Pineapple with Caramel Sauce

1 pineapple
1/4 cup caramel sauce

Cut the skin off the pineapple, then core. Cut the pineapple in half. Slice the pineapple halves into 1/2-inch slices. Skewer the pieces of pineapple.

Heat the grill pan over medium heat. Put the pieces or skewers of pineapple onto the grill pan. Let grill for about 3 minutes and flip and cook an additional 3 minutes on the other side.

While the pineapple is grilling, drizzle a serving plate with half the caramel sauce. When the pineapple is cooked, remove and place on the serving plate. Drizzle the top of the pineapple with the remaining caramel sauce. Serve as is or over ice cream.

Serves 4.
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Skewered Cantaloupe

4 servings

1 medium cantaloupe
1/4 cup butter
1/2 cup honey
1/3 cup chopped fresh mint leaves

Preheat grill for medium heat.

Thread the cantaloupe chunks onto 4 skewers. In a small saucepan, heat butter or margarine with honey until melted. Stir in mint. Brush cantaloupe with honey mixture.

Lightly oil grate. Place skewers on heated grill. Cook for 4 to 6 minutes, turning to cook all sides. Serve with remaining sauce on the side.
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Grilled Goat Cheese-Stuffed Figs

Fresh figs stuffed with succulent goat cheese, wrapped in grape leaves, roasted on the grill, and drizzled with honey. For an extra oomph of flavor, skewer the figs on rosemary fronds.

8 fresh figs
1/2 cup goat cheese, softened
8 grape leaves, drained and rinsed
1/2 cup honey skewers

Preheat grill for medium heat.

Make a small incision in the bottom of each fig (large enough to hold pastry bag tip). Place goat cheese in pastry bag with plain tip. Fill figs with goat cheese by squeezing a small amount of cheese into the bottom of each fig. The figs will plump up when filled. Wrap each fig with a grape leaf, and skewer 2 to 3 figs on each skewer. Lightly oil the grill grate. Place fig skewers on hot grill. Cook for 2 to 3 minutes, turning once. Drizzle with honey, and serve.

4 servings

Answer 2

Try using a George Foreman or other table top electric grill. Don't close the cover and turn your fruit (or veggies). To keep any mariades from running off too fast, try propping the grill up in the front slightly, if it has a downward angle when sitting on the counter. Try granny smith apples cut into about 3/8" thick rings and cored, baste with melted butter and honey mixture. Grill until you have grill marks and turn, grill second side until just hot. Also try fresh pineapple rings. Try asparagus, peppers, zucchini, fresh mushrooms etc. Marinade in Fat Free Italian dressing for 20 minutes and grill until hot and crunchy or about 2 minutes per side. Have fun and enjoy!

Answer 3

Fresh peaches
Graham crumbs
Ice cream
Liqueur of choice

Wash peaches and drop in boiling water for 30 seconds. Remove from water and slip the skin off. Cut peach in half and remove the pit. Fill the pit area with ice cream. Press the two halves back together and cover with graham crumbs. Place carefully in deep fryer (at 300 degrees F) for 30 seconds or until brown. Place in a bowl and pour 1/3 ounce of liqueur (Grand Marnier is good) then light. After flame is out, put either more ice cream or fresh cream on top.

Answer 4

Use the broiler, not the stovetop. Put some butter and brown sugar in an oven-safe pan, add the fruit, stir. Broil it until it just begins to brown. Add a little lemon juice if you like it.

Answer 5

cut bananas in half length wise leaving peel on, and then quarter those. Slit the flesh.. rub butter onto flesh and sprinkle with brown sugar. Bake in the oven on 300* until brown sugar melts into butter. For added flavor, then put them under broiler until dark to your liking. Serve alone or with Vanilla Ice Cream

Answer 6

Pears are really good to use. Simply slice the pears in half and peel the skin off; sprinkle with brown sugar and broil until golden. Eat with vanilla ice cream--great, unique dessert.

Answer 7

Use stone/pitted fruits like: peaches, nectarines, pluots, plums, etc.

Cut fruit in half and remove the pit.

Grill until hot.

Serve over BLUE-BELL Homeade Vanilla Ice Cream and homeade or store-bought pound cake!

Answer 8

A favorite dish in the pioneer days was apples and onions. Slice up an onion, slice up an apple and lightly fry in butter until they are both cooked. I was surprised the first time I tried this as it was remarkably good.

It begs to be served with pork, btw.

Answer 9

Fried apple, peach or cherry dumplings are great, and are easy to make. Just take canned biscuits, wrap individual slices of fruit and fry them in oil. Roll them in sugar when they're done. Fattening, but delicious.

Answer 10

you can buy stove top grills and do the good recipes you already have.
in a pan requires more fats or sugars

Answer 11

Saute bananas or pears in butter for a few minutes, put in flanged bowl, drizzle with kahlua or frangelica or amaretto and top with whip cream.