Our favorite combination for this easy, warm-weather dessert is nectarines, pineapple, and cantaloupe. Crisp-soft amaretti (almond-flavored Italian macaroons) complement the sweet caramelized grilled fruits and cloudlike mascarpone perfectly. Buy them at specialty stores, or substitute your favorite almond or vanilla cookie.
Recipe Ingredient Details:
1/4 cup unsweetened, shredded coconut
6 tablespoons mascarpone
1/2 teaspoon vanilla extract
2 pounds assorted fruit (cut up for kabobs)
1 tablespoon olive oil
4-6 amaretti cookies (optional)
Fresh mint leaves (for garnish)
Place a small pan over medium heat. Add coconut and toast for 1–2 minutes or until slightly golden. Set aside to cool completely.
Lightly whip mascarpone and vanilla together and set aside at room temperature. Preheat grill to medium-high.
Thread your favorite fruit combination on six skewers. Brush with olive oil and grill until lightly caramelized, about 3 minutes. Remove from skewers and place in parfait glasses or on dessert plates. Dollop with mascarpone and sprinkle with toasted coconut. If using cookies, crumble one into or over each serving. Garnish with mint.
Recipe Additional Notes:
PER SERVING: 167 cal, 11g fat (2g mono, 3g poly, 6g sat), 18mg chol, 2g protein, 16g carb, 2g fiber, 17mg sodium
Wed, 2011-06-22 13:37