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Published May 22, 2013, 11:40 PM

The Great Indoors: End summer meals with grilled fruits

With Memorial Day just around the corner, many Americans will fire up the grill for hot dogs, burgers, steaks and whatever else looks and tastes good with char marks.

By: Tracy Briggs, INFORUM

With Memorial Day just around the corner, many Americans will fire up the grill for hot dogs, burgers, steaks and whatever else looks and tastes good with char marks.

More often than not, when it’s time for dessert, the grill is left to smolder and die out. But Chef Tim Rosendahl says, “Not so fast.”

He likes to continue the grilling feast into the night with a dessert that’s both sweet and more nutritious than most. Grilling fruit changes its texture and flavor profile. It’s sweeter than eating the fruit raw and with a few special touches can be an elegant end to a meal served in flip flops.

Grilled Pineapple with Dark Rum Sauce and Maple Ice Cream

1 pineapple, ripe. Peel outer skin off and cut off base

1 teaspoon vanilla extract

½ cup real maple syrup

½ cup dark or spiced rum

½ cup orange juice

1 quart vanilla bean ice cream

1 cup walnuts, roasted or toasted

Place pineapple in resealable plastic bag with vanilla, rum and orange juice. Let marinate for 24 hours.

Take your favorite vanilla ice cream, softened, and put into mixer. Add maple syrup and toasted walnuts. Freeze for 24 hours.

After 24 hours, put excess fruit marinade in a sauce pan and reduce to a glaze. Do not cook too long or you will have hard candy.

Cut pineapple in ¼-inch slices and remove core. Place slices on hot grill until they have nice grill marks. Or roast the whole pineapple by wrapping with tin foil and placing in a 400-degree oven for 45 minutes.

Serve pineapple with maple ice cream. Garnish with toasted walnuts and rum sauce.

Grilled Brown Sugar Bananas

6 medium bananas

Marinade:

3 tablespoons butter, melted

1 whole lemon, juice and zest

½ teaspoon ground cinnamon

1/3 cup light brown sugar

2 ounces banana liqueur

Heat grill to 450.

Cut bananas lengthwise in half, then cut each half lengthwise in half, so you have four pieces.

Brush bananas with marinade liquid (butter, lemon juice and zest, cinnamon, brown sugar and liqueur).

Grill bananas until they have grill marks.

Place remaining marinade on stove and reduce to a glaze.

Serve bananas with a fruit sorbet of choice, topped with the marinade glaze.

Watch “The Great Indoors” with Tracy Briggs every Thursday on www.InforumTV.com

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