| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
Vegtime4 |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Mascarpone cheese |
| 1 |
T |
Honey |
| 1 |
T |
Orange-flavored liqueur |
| 3 |
|
Plums |
|
|
Pitted and quartered |
| 4 |
|
Ripe nectarines or peaches |
|
|
Sliced 1/2 inch thick |
| 1 |
|
Ripe pineapple, peeled |
|
|
Cored and sliced |
| 3 |
T |
Butter, melted |
INSTRUCTIONS
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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