Desserts You Can Cook on the Grill

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Desserts You Can Cook on the Grill

Firing up the grill is not just for the main course; you can cook fun desserts too!

Let’s start with this scrumptious favourite -

Grilled Banana Brownie Sundae with Peanut Butter Cream

Ingredients

2 medium bananas, unpeeled

4 ounces cream cheese, softened

1/4 cup packed brown sugar

3 tablespoons creamy peanut butter

8 prepared brownies (2-in. squares)

4 cups vanilla ice cream

1/2 cup hot fudge ice cream topping, warmed

1/2 cup chopped salted peanuts

Directions

Cut unpeeled bananas crosswise in half, then lengthwise in half. Place quartered bananas on an oiled grill rack, cut side down. Grill, covered, over medium-high heat on each side until lightly browned, 2-3 minutes. Cool slightly.

In a small bowl, beat cream cheese, brown sugar and peanut butter until smooth.

To serve, remove bananas from peel; place over brownies. Top with cream cheese mixture, ice cream, fudge topping and peanuts.

Pot O’ Smores

Healthy Tips Burlington

Pot O' Smores

Ingredients

1 package (14-1/2 ounces) whole graham crackers, crushed

1/2 cup butter, melted

1 can (14 ounces) sweetened condensed milk

2 cups (12 ounces) semisweet chocolate chips

1 cup butterscotch chips

2 cups miniature marshmallows

Directions

Prepare grill or campfire for low heat, using 16-18 charcoal briquettes or large wood chips.

Line a Dutch oven with heavy-duty aluminum foil. Combine cracker crumbs and butter; press onto the bottom of the pan. Pour milk over crust and sprinkle with chocolate and butterscotch chips. Top with marshmallows.

Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 6 of them. Using long-handled tongs, place remaining briquettes on pan cover.

Cook until marshmallows begin to melt, about 15 minutes. To check for doneness, use the tongs to carefully lift the cover.

Grilled Pear and Cranberry Crisp

Healthy Tips Burlington

Grilled Pear and Cranberry Crisp

Fruit crisps are easy and quick to prepare, and this fall-flavored grilled version with fresh pears and items is a winner!

Ingredients

3 medium ripe pears, sliced

1/2 cup dried cranberries

1/4 cup sugar

2 tablespoons all-purpose flour

1/4 teaspoon ground cinnamon

1 tablespoon butter

TOPPING:

2 tablespoons butter, melted

1/4 teaspoon ground cinnamon

1 cup granola without raisins

Directions

Toss pears and cranberries with sugar, flour and cinnamon. Place 1 tablespoon butter in a 9-in. cast-iron skillet. Place on grill rack over medium heat until butter is melted. Stir in fruit; grill, covered, until pears are tender, 15-20 minutes, stirring occasionally.

For topping, mix melted butter and cinnamon; toss with granola. Sprinkle over pears. Grill, covered, 5 minutes. Serve warm.