I picture a platter of fruit near a grill, outback during the summer. Which, I suppose goes in line with the title of this recipe. Sage as those previous words are, that’s all I can really say about this recipe. Oh it doesn’t need chipotle or peanut butter, so there’s that too.
- 1⁄2 cup white grape juice
- 1⁄4 cup sugar
- 1 pineapple, peeled, cored, and cut into 1⁄2-inch slices
- 2 ripe black or purple plums, halved and stoned
- 2 ripe peaches, halved and pitted
- 2 ripe bananas, halved lengthwise
Preheat the grill. In a small saucepan, heat the grape juice and sugar over medium heat, stirring, until the sugar dissolves. Remove from heat and set aside to cool.
Transfer the fruit to the hot grill and grill for 2 to 4 minutes, depending on the fruit. Arrange the grilled fruit on a serving platter and drizzle with the syrup. Serve at room temperature… Makes 4 to 6 servings
