| 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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