Jacki Corser: Save space for grilled desserts

Fruit and dessert items can easily be executed from the backyard grill. By using your inventive skills as home cooks and thinking outside the box, you will be able to create some memorable dishes for family and friends.

The selection can be on the lighter fare when creating your dessert menu and when paired with tea, coffee, or after dinner liquor – a winner!

As we move into spring, enjoy the simplicity of the outdoor grill and all that it has to offer. No matter if you tailgate, camp or relax in your own backyard, everyone enjoys the season of flavors!

And with this I could not agree more!

Chef Jacki Corser is a culinary specialist who resides in Cumberland, Indiana. She is a college professor teaching culinary arts and safe food practices. Chef Jacki also works with impoverished communities, offering healthy eating seminars to individuals and families. Contact her at dunbar221@yahoo.com.

Chocolate Banana Boats Grilled

Serves 6

Ingredients:

• 6 bananas

• 2 large plain chocolate bars

• Vanilla ice cream or flavor choice

• 1/2 cup of raspberries or fruit of choice

• 1/2 cup of roasted almonds chopped or choice of nuts

• 1 tsp. of cinnamon

• Any optional toppings you may want to add

Directions:

• Get a ripe banana and cut a slit through it lengthwise (do not cut all the way through the banana). Stuff two pieces of chocolate in the slit.

• Sprinkle lightly with cinnamon and cover the banana completely in aluminum foil.

• Grill on high approximately 5 to 8 minutes turning once during the grill time. Carefully remove foil and place banana in a bowl, top with 2 to 3 scoops of ice cream for each, and your favorite toppings.

Note: If you camp, these are also a great treat when placed on the campfire. Using foil, wrap the bananas and follow the directives above – enjoy!

Outdoor Grilled Dessert Pizza

Serves 6

Ingredients:

• 1 store-bought pizza dough or home made

• 1 1/2 cup hazelnut spread, such as Nutella

• 1 1/2 cup ricotta

• 1 pint of strawberries sliced

• 1 pint of blueberries

• 2 tsp. of cinnamon

Directions:

• Preheat an outdoor grill on medium-high heat.

• Using your hands, knead and stretch the dough to your desired shape.

• Place dough on the grill and cook until it’s puffed up and brown on one side, about 3-4 minutes.

• Using tongs or a large spatula, flip the dough and cook another 2-3 minutes, until cooked and browned.

• Spread hazelnut spread over the warm pizza crust and dollop with ricotta. Scatter strawberries, blueberries, etc. on top and garnish with cinnamon.

Note: I suggest a pre-made dough for time sake (refrigerated or store shelf). You can use a round pizza pan or choice of pans on the outdoor grill.

If you have a flat-top grill you can easily place dough on top with no worries it will fall through grates.

Interchange fruits if desired.

Grilled Figs

Serves 6

Ingredients:

• 6 rosemary sprigs or jar (dry)

• 12 fresh figs

• 2 tbsp. of honey

• 1 tsp. of lemon juice

• Vanilla ice cream, optional

• Whipped cream optional

Directions:

• Preheat your grill or grill pan.

• Pull the leaves off the rosemary sprigs and chop them

• Cut the figs in half.

• In a saucepan, combine and reduce the honey and lemon juice.

• Grill the figs flat side down for a minute or so, then grill the other side briefly.

• Plate the grilled fig and rosemary on a serving platter or serve individually over a scoop or two of vanilla ice cream

• Drizzle with additional honey-lemon mixture

• Use a dollop of whipped cream

Note: If using a flat top grill top, the figs can be placed directly, just watch them so they are not over cooked.

Grilled Texas Toast with Fruit & Ice Cream

Serves 4

Ingredients:

• 3 tbsp. of sugar

• 2 tbsp. of bourbon

• 2 tbsp. of water

• 1 cup of blueberries

• 1 cup of strawberries

• 1 cup of raspberries

• 2 tbsp. of unsalted butter at room temperature

• 4 slices of thick Texas toast or choice

• ¼ cup whipped cream or ice cream

Directions:

• Heat the outdoor grill to medium-high.

• In a large outdoor skillet, combine sugar, bourbon and water.

• Place on the grill and cook, stirring, until sugar dissolves.

• Add blueberries, strawberries and raspberries and cook until fruit is warmed throughout, about 1 to 2 minutes. (Keeping the consistency of the fruit)

• Remove from heat and stir.

• Let stand 5 minutes.

• Butter both sides of Texas toast slices.

• Grill, turning quickly, until golden brown, about 10 seconds per side.

• Serve toast slices topped with fruit mixture and whipped cream or ice cream.

Note: Use berries you enjoy; interchange as desired.

Grilled Fruit with Yogurt or Ice Cream

Serves 6

Ingredients:

• 2 pounds of assorted fruits plums, peaches, nectarines (halved and pitted) and bananas, strawberries, blueberries, etc.

• Olive oil

• Greek yogurt or ice cream

Directions:

• Heat grill to medium-high.

• Drizzle plums, peaches and nectarines with olive oil and grill, cut sides down, until juicy and charred, 2 to 4 minutes.

• Berries or bananas can be placed in a grill pan

• Remove and serve with a dollop of yogurt or fruit topped over ice cream.

Note: Choose fruits you enjoy and interchange.

Don’t forget the S’mores

Serves 10

Ingredients:

• 10 large marshmallows

• 10 graham crackers, flavor of choice

• 5 chocolate bars

• Skewers

Directions:

• Preheat outdoor grill to medium

• Place a piece of chocolate on each of 10 graham crackers; set aside.

• Place large marshmallow onto skewers.

• Cook marshmallows, turning occasionally, until toasted to desired doneness.

• Using a fork, push each marshmallow onto a chocolate-covered graham cracker or choice.

• Place the additional graham cracker on top

• Then enjoy.

Note: Use a gas grill, charcoal grill or open camp fire.

This article originally appeared on The Monroe News: Jacki Corser: Save space for grilled desserts