Broiling Fruit

Broiled fruit is a refreshing alternative to baked fruit, particularly in summer when an outdoor barbecue grill may be used. Fruits suitable for the intense heat of broiling are bananas, pineapple, apples, pears, figs and peaches. Under very high heat, grapefruit, plums and apricots also respond well. The fruit may be cut in slices or chunks, one attractive idea being to string mixed fruits on skewers and cook them as kebabs. Otherwise the fruit must be set on an oiled close-meshed barbecue grill, or on an oiled baking sheet if you are using an overhead broiler. A knob of butter or a topping of sugar, honey, maple syrup or fruit liqueur supplies richness to the fruit to be broiled, while lemon or lime juice enlivens the flavor without being overpowering. Sweet spices such as cinnamon and ginger may be included, but in moderation, as they scorch easily. Fruit softens according to type but usually takes three to five minutes on each side. Broiled fruit is delicious served with ice cream, vanilla custard or sabayon sauce, and as an accompaniment to meats.