• Choose a category
• All
• Classic-Fiction

For the pound cake and fruit:

1 loaf prepared pound cake (1 pound)

No-stick spray oil or vegetable oil

4 ripe bananas, peeled

4 ripe kiwi fruit, peeled and ends removed

1½ pints strawberries, hulled

Oil for coating grill grate

For the fondue:

¾ cup heavy whipping cream

½ cup whole milk

¼ cup light corn syrup

1 tablespoon dark rum

1 teaspoon vanilla extract

Pinch of kosher salt

12 ounces bittersweet chocolate, finely chopped

DIRECTIONS

1. Heat the grill as directed.

2. For the pound cake and fruit, cut the pound cake into 1-inch cubes. Using 2 short wooden skewers side by side, thread the pound cake cubes onto the double skewers. Coat all over with cooking spray or brush with oil.

3. Cut the bananas into 2-inch lengths and the kiwi fruit into quarters. Again using double skewers, alternately thread the bananas, strawberries, and kiwi fruit onto the double skewers, using about 2 pieces of each fruit per skewer. If you prefer, skip the skewers, arrange the cut fruit on a platter, and serve with fondue forks or other forks for dipping.

4. Brush the grill grate and coat it with oil.

5. For the fondue, stir together the cream, milk, corn syrup, rum, vanilla, and salt in a medium fondue pot or saucepan with metal handles. When combined, put the pot on the grill with the handle facing outward and not over the heat. Bring to a boil, then remove from the grill. Stir in the chocolate and let stand until almost melted, 2 to 3 minutes. Stir until combined and smooth.

6. While the fondue is on the grill, grill the skewered pound cake on the other side of the grill until nicely grill-marked on 2 sides, 2 to 3 minutes per side.

7. Lift the skewered grilled pound cake and skewered fruit from the grill with a wide spatula and arrange on a platter, allowing guests to dip them into the fondue. If the sauce gets too thick, gently reheat it by holding the pot a few inches above the coolest part of the grill and stirring constantly.

* * *

GETTING CREATIVE

• Try other dippers, such as pretzels, orange wedges, or pineapple wedges.

• Replace the rum with Cognac, orange liqueur such as Grand Marnier, or coffee liqueur such as Kahlúa.

TIP

• Instead of using so many wooden skewers, pick up reusable metal double skewers at a hardware or cookware store. Several manufacturers make them.

* * *

Photo: Grilled Chocolate Fondue

Grilled Grapefruit with Brown Sugar Glaze

We love to fire up the grill on summer mornings. And this recipe is simple enough for breakfast. It’s just a halved grapefruit briefly grilled and glazed with cinnamon-scented brown sugar. Serve it alone or as an accompaniment to other grilled breakfasts, like Grilled Stuffed French Toast (page 329).

TIMING

Prep: 2 minutes

Grill: About 5 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled tongs

* * *

THE GRILL

Gas:

Direct heat, medium-high (400° to 450°F)

Clean, oiled grate

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 2 inches above the fire

INGREDIENTS (MAKES 4 SERVINGS)

2 ripe grapefruits, halved crosswise

½ cup packed light brown sugar

½ teaspoon ground cinnamon

1/4 teaspoon grated nutmeg

Oil for coating grill grate

DIRECTIONS

1. Heat the grill as directed.

2. Cut a small slice off the bottom of the grapefruit halves to make them stand upright.

3. Combine the brown sugar, cinnamon, and nutmeg in a small bowl.

4. Spoon about a tablespoon of the brown sugar mixture over each grapefruit half, pressing the sugar into the flesh with the spoon.

5. Brush the grill grate and coat it with oil. Put the grapefruit halves on the grill, cut-side down, and cook until nicely browned, 3 to 4 minutes. Turn right-side up and press another tablespoon or so of the sugar into the cut side. Cover and let cook until the sugar melts, about a minute.

6. Remove to plates or shallow bowls and let cool to room temperature. Section the grapefruit