Memorial Day - Grilled Fruit with Ginger Syrup
1 cup sugar
1 cup water
1/4 cup thinly sliced ginger
2 not overly ripe bananas
2 apples, pears, carambolas, or other fairly firm fruit
1 small pineapple
1 ripe but not-too-soft papaya
Combine the first three ingredients in a saucepan over
medium heat. Bring to a boil and simmer for 3 minutes.
Remove from heat, cool to room temperature, and
strain. (Refrigerate if you're not using this right
away; it'll keep for at least 1 week.)
Do not peel the bananas; cut them into 2-inch-long
chunks and make a small slit in the peel to facilitate
peeling at the table. Cut the apples, pears, or
carambolas into 3/4-inch-thick slices. Peel and core
the pineapple; cut it into 2-inch chunks. Peel the
papaya, cut it in half, discard the seeds, and cut it
into 2-inch chunks.
Put the fruit on six skewers and brush it lightly with
the ginger syrup. Grill over fairly high heat until
lightly browned, about 2 minutes per side. Brush again
with the ginger syrup and serve warm or at room
temperature.
From: Mark Bittman's Memorial Day Grilling Tips
From How to Cook Everything
by Mark Bittman (Macmillan, 1998)
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