Alright...Fruit being cooked ?'s

clifkincaid

So I see peaches,pineapple and pies being cooked. So what are some basic fruit tips,techniques and temps used. Direct or indirect? Glazes used?

TexanOfTheNorth

Peaches and pears can be halved and just sprinkled with some brown sugar.  I do them raised direct around 350*, until soft; maybe 20-30 minutes. You can pour some Amaretto on them when serving and a scoop of ice cream. 

Pineapple rings is what I do. Sometimes with nothing other times with some DP Pineapple Head

theyolksonyou

Bananas sliced long ways or on a screen same as above. Pineapple head until warm. 

Have seen, but not tried banana in the skin, split and add some chocolate minis and cook until mushy. 

s_claus

Apples work well too. Slice about 1/2 inch thick, sprinkle with cinnamon and brown sugar. You can change the cook time depending on the temp you use. Throw on along side pork chops ate 350-400 direct and they are ready about the same time as the chops.

theyolksonyou

Forgot about apples. 

Ive used a corer and cut all but 1/4" thru. Replace core with butter, sugar and cinnamon and cook in a foil cup. Delish!

buzd504

TexanOfTheNorth said:

Peaches and pears can be halved and just sprinkled with some brown sugar.  I do them raised direct around 350*, until soft; maybe 20-30 minutes. You can pour some Amaretto on them when serving and a scoop of ice cream. 

Pineapple rings is what I do. Sometimes with nothing other times with some DP Pineapple Head

I agree with this, but I've found you can run pretty hot when cooking fruit (I primarily grill peaches and pineapple).  Even at 500 or so, it takes a little time to get some nice char marks (which I love) - I think the moisture in the fruit prevents them from overcooking.

Also +1 on the pineapple head.  Love that stuff.  If you're just doing brown sugar, I highly recommend a little cayenne as well.

clifkincaid

Sounds great guys. Thanks for all this feedback.

TexanOfTheNorth

buzd504 said:

TexanOfTheNorth said:

Peaches and pears can be halved and just sprinkled with some brown sugar.  I do them raised direct around 350*, until soft; maybe 20-30 minutes. You can pour some Amaretto on them when serving and a scoop of ice cream. 

Pineapple rings is what I do. Sometimes with nothing other times with some DP Pineapple Head

I agree with this, but I've found you can run pretty hot when cooking fruit (I primarily grill peaches and pineapple).  Even at 500 or so, it takes a little time to get some nice char marks (which I love) - I think the moisture in the fruit prevents them from overcooking.

Also +1 on the pineapple head.  Love that stuff.  If you're just doing brown sugar, I highly recommend a little cayenne as well.

I like the cayenne idea... will give that a try.

Sardonicus

@clifkincaid
IMO, all of the above are great (though I have yet to try bananas).
My take is no better than theirs, just sharing:

Two Fiji apples - 450° direct until grill-marked, then glazed with 
1/3 cup of Captain Curt's Hot BBQ sauce, 1 TBSP of brown sugar, and 3 TBSP of honey.


We had these grilled apples with vanilla ice cream.



These peach halves were grilled direct until grill-marked and basted with 
1/2 cup of peach preserves, 4 TBSP of spicy brown musturd, and about 1/2 TBSP of cayenne pepper.



These pineapple slices, also grilled @ about 450° were basted with
a 50/50 mix of SBRay's BBQ sauce and honey.
We often top them with pineapple sherbet.

A few weeks ago, someone(?) here posted their pics of grilled strawberries - if you care to search for those.
 

fishlessman

blueberry and peach with sugared cream cheese

fishlessman

this was good too, pan fried green tomatoes with grilled pineapple basted with thai chili dipping sauce, dont remember what the bottom sauce was

leeman13

Anyone go to a steakhouse where they've glazed and cooked a whole pineapple and then slice it off for you? I've tried to find a whole pineapple BGE recipe like this but not come across one yet. Anyone tried or got ideas on how to do it?

SmokeyPitt

All great advice so far...but also try the fruit straight up.  I grilled some GA peaches with nothing else and they tasted amazing.  The same goes for fresh pineapple.  Just try slicing it up and throwing it on the grill. 

clifkincaid

Can't wait to cook some in a bit after dinner!

clifkincaid

Im guessing peeling the peaches first was a bad idea? Tips..i wanted tips lol. Shortcut..Cliffnotes

theyolksonyou

Peal and all on the peaches. And apples and pears. Pealed the bananas I've done without the chocolate. 

Pineapple slices either way. 

Sorry 

SkySaw

Fruit is really special when you get some char onto it. Halved peaches and pineapple rings with a sprinkle of Pineapple Head are great to start with. I do these at 400º on the main grid so they develop a good char - even better, cook them at 350º-400º on a CI griddle.

clifkincaid

So i just did raised to felt at 450. 20 min. Wasn't the best...but dang it I'm no quitter. Maybe closer to the heat...less time...did apple slices, peaches(chunks) banana which was the best but really mushy. All had some brown sugar and cinnamon sprinkle "too much " i think now. No pretty glaze. Not even worth putting the laughing stock fruit bowl on here lol.

Trixie_Belle

Watermelon.  Slice into half circles.  Grill with the rind on it. Raised direct at approx 350 degrees. Flip after 3 or so minutes and grill the other side for about the same time.  Tasty as  is. Or cube it up, serve with fresh basil, feta cheese and a balsamic reduction for a tasty refreshing salad

Hook_emHornsfan_74

Grilled some peaches and topped with vanilla ice cream. Forgot the final pic.