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Grilled Pineapple and Peaches with Sweet Orange Cream
Posted by Olivia on Mon, July 11, 2011
Don’t miss out on the delicious joy of grilled fruits this summer. Grilling brings out the natural sugars in fruits and makes them juicy, caramelized, and so irresistible! We had fresh fruits from the farmer’s market that we wanted to experiment with, so we whisked up a little citrus sauce for dipping and drizzling over them.
Our Blood Orange Olive Oil complements any citrus and summer flavors, and it works especially well in this fruit sauce. Made with yogurt, our citrus oil, and a bit of honey, you’ve got a homemade dipping sauce in minutes. We added raisins to the mix for a bit of color, but feel free to toss in chopped dried cherries or cranberries, if you like. And for an even richer dipping sauce, use Greek yogurt in place of the regular vanilla yogurt—heavenly!
2 peaches, semi-ripe
½ pineapple, peeled, cored, sliced into thick rounds
1 cup vanilla yogurt
¼ cup raisins
1 tablespoon Blood Orange Olive Oil
1 tablespoon honey
Fresh mint leaves, for garnish
- Cut peaches into ¼-inch thick rounds, cutting through stems and bottoms. To cut rounds, cut peaches inward from the outer sides, cutting until you reach the pit. Cut around the pits to make whole round slices.
- Preheat grill to medium-high; lightly oil grill.
- Place fruit rounds directly on grill; cook until lightly charred on both sides, about 8 minutes total. Remove from grill; transfer to serving platter.
- Make the sauce: Whisk together yogurt, raisins, oil, and honey in a small bowl. Top with fresh mint leaves. Serve immediately with grilled fruit.
Makes about 4 servings.
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