Desserts Fit For a Grill

Desserts Fit For a Grill

 

Hamburgers, hot dogs, brats, vegetables – the list of items you can cook on the grill goes on and on. However, the one thing many people may not think to grill is dessert. Cantoro Pastry Chef Katie Klann shares the following recipes for the perfect grilled summer dessert.

Grilled Skillet Peach Pie

Directions

  • For a charcoal grill, arrange medium-high coals on one side of a grill. Test for medium heat above the empty side of the grill. Brush peach halves with canola oil. Place halves, cut sides down, on a grill rack directly over coals for 3 minutes until lightly browned. Remove from heat 
  • Cut peach halves into wedges. In a large mixing bowl toss peaches with 1/2 cup sugar, basil, cornstarch and lemon juice
  • On a lightly floured surface, roll each crust to a 12-inch diameter
  • Coat a 9-1/2 to 10-inch cast iron skillet with nonstick cooking spray. Line the skillet with one of the crusts, the dough should come 3/4 of the way up the sides of the pan
  • Place the peach mixture into the pie crust in the skillet. With a sharp knife, cut several slits in the center of the second crust to vent steam. Place the second crust over the pie filling
  • Tuck any extra dough at the edges between the side of the skillet and the bottom crust. Crimp edge
  • In a small bowl, combine the beaten egg and water. Brush the pie with egg mixture, then sprinkle with the remaining 1 tablespoon sugar
  • Place the skillet on the grill rack over the empty side of the grill. Cover and grill for 1 1/2-to-2 hours or until crust is golden and filling is bubbly, rotating once halfway through grilling time. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as directed above.)
  • Cool the pie on a wire rack 30 to 40 minutes before slicing
  • Makes 12 servings

 

Grilled Apple Crisp with Porter-Toffee Sauce

Directions

  • In a large bowl, combine apples, granulated sugar, tapioca, lemon juice, apple pie spice and salt
  • Transfer apple mixture to an 8x8x1-3/4-inch disposable foil pan or metal pan (a metal pan may get some minor burning from the grill)
  • For topping, in a medium bowl combine oats, brown sugar and flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle evenly over apple mixture and cover pan tightly with foil.
  • For a charcoal grill, arrange medium-hot coals around edge of grill. Test for medium heat over center of grill. Place crisp in pan on grill rack in center of grill.
  • Cover and grill for 15 minutes. Uncover pan. Cover grill and grill about 30 minutes more or until apple mixture is bubbly. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place crisp in pan on grill rack. Grill as directed.)
  • Remove crisp from grill and cool slightly
  • Serve warm with Porter-Toffee Sauce and, if desired, ice cream

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