| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Vegetarian | Vegtime4 | 8 | servings |
INGREDIENTS
| 1/2 | c | Mascarpone cheese |
| 1 | tb | Honey |
| 1 | tb | Orange-flavored liqueur |
| 3 | lg | Plums |
| Pitted and quartered | ||
| 4 | lg | Ripe nectarines or peaches |
| Sliced 1/2 inch thick | ||
| 1 | Ripe pineapple; peeled, | |
| Cored and sliced | ||
| 3 | tb | Butter; melted |
INSTRUCTIONS
8 SERVINGS LACTO Should a treat as wonderful as fresh ripe fruit be grilled at all? The answer is a resounding "Yes l" Grilling brings out the fruit's delicate, sweet flavor. While the fruit is delicious served plain, it's especially good with the mascarpone-based dip. You can grill the fruit several hours ahead of time; wrap in foil until ready to serve. Prepare a low fire in charcoal grill or preheat a gas grill to low. In small bowl, mix mascarpone cheese, honey and liqueur. Set aside, or cover and refrigerate until ready to use. Brush plums and nectarines with a little butter. Grill all fruit until softened and lightly golden, about 4 minutes per side. Spoon orange cream into center of serving dishes and surround with fruit. PER SERVING: 187 CAL.; 3G PROT.; 5G TOTAL FAT (3 SAT. FAT); 35G CARB.; 12MG CHOL.; 91MG SOD.; 3G FIBER. Recipe adapted from The Vegetarian Grill, by Andrea Chesman, Copyright 1998, with permission from Harvard Common Press, 535 Albany St., Boston MA 02118. Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Feb 27, 1999. Recipe by: Vegetarian Times, July 1998, page 44 Converted by MM_Buster v2.0l.
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