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July 2014 Recipe: Grilled fruit with balsamic vinegar syrup

Recipe from the Mayo Clinic

Ingredients

  • 1 small pineapple, peeled, cored and cut into 4 wedges
  • 2 large mangoes, cored and cut in half
  • 2 large peaches, cored and cut in half
  • Butter-flavored cooking spray
  • 2 tablespoons brown sugar
  • 1/2 cup balsamic vinegar
  • Mint or basil leaves for garnish
 

Directions

In a large bowl, combine the pineapple, mangoes and peaches. Spray generously with cooking spray. Toss and spray again to ensure the fruit is well-coated. Sprinkle with brown sugar. Toss to coat evenly. Set aside.
 
In a small saucepan, heat the balsamic vinegar over low heat. Simmer until the liquid is reduced in half, stirring occasionally. Remove from the heat.
 
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
 
Place the fruit on the grill rack or broiler pan. Grill or broil over medium heat until the sugar caramelizes, about 3 to 5 minutes.
 
Remove the fruit from the grill and arrange onto individual serving plates. Drizzle with balsamic vinegar and garnish with mint or basil. Serve immediately.

Dietitian's tip:

Grilling caramelizes the natural sugar found in fruit, which turns the sugar brown, makes it sticky and intensifies its sweetness. Balsamic vinegar with its sweet yet tart flavor is a wonderful complement to grilled fruit.

Serves 4.

 
 
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