Grilled Summery Fruit with Pecan Praline Sauce
While I guess it’s technically fall, it certainly doesn’t seem like it in Southern California! This weekend is another scorcher, so that calls for the ultimate summery dessert.
I love recipes where we can grill because it is multitasking at its finest: we get to enjoy nature, music, each other, and cook our dinner—and dessert in this case—at the same time! Multitasking as a new mom, especially if it allows me to be with my baby boy, makes me extremely happy. Really, though—how many of you feel like you are going 100 miles a minute every minute of the day! It’s crazy.
If you have an extremely sensitive stomach, you may want to grill the bananas instead of the peaches. You could always try both, though, and see how you feel!
I LOVE cashew milk ice cream. It’s way creamier than almond milk or coconut milk varieties. You could also try to make your own at home, but I’ve never quite built up enough energy to get my ice-cream maker attachment out. Lazy? I’ll bet most of you feel the same way…Whole Foods has great cashew milk ice cream options. You can also always serve the grilled fruit with some yummy coconut cream whipped cream! Or, as another option, you can make a lemony or vanilla-y mouse to go with the peaches and my chocolate mocha mouse to go with the bananas. You really can’t go wrong any way you choose!
4 fresh peaches, halved and pitted OR 4 firm bananas sliced in half lengthwise (green tips preferably)
1 can coconut cream (Trader Joe’s is awesome)
1 cup cup brown sugar
1 teaspoon cinnamon
1 tablespoon pure vanilla extract
1 cup pecans
¼ teaspoon kosher salt or a few cracks of sea salt
Topping of choice:
Non-dairy ice cream of choice (I like cashew milk!)
Whipped coconut cream
Mocha mousse or
Regular organic vanilla ice cream (if dairy doesn’t bother you!)
Pre-heat your grill to medium heat (350). Put a small saucepan on your stovetop on medium-low and add your pecans. Toast them lightly, stirring often—a few minutes. Add your coconut cream and stir. Add in your brown sugar, cinnamon, and salt. Stir well. Reduce heat to low and simmer for around 10 minutes, stirring every minute or so. Remove from heat. Add your vanilla. Using a pasty brush, brush your peaches or bananas with the thick pecan mixture (both sides). Place fruit on the grill and cook: Peaches (4-6 minutes per side), Bananas (2 minutes per side). When done, remove from the heat, place in your serving dish, and top with your topping of choice + the pecan sauce. YUM!
Helpful tip: if you make the coconut cream whipped cream, put it back in the fridge for an hour at least for a firmer mousse-like treat!
This pecan praline sauce is AWESOME. You can make it alone for an ice-cream topper often! It thickens REALLY nicely as it cools.
Inspired by Tasty Video (Facebook)