Fruit Delicacies
5.Honey Glazed Chicken With Grapes(serves 4):
Ingredients:
4 chicken breast halves(with bone and skin for best results); 5 tbsp balsamic vinegar; 1 tbsp extra virgin olive oil; 3 garlic cloves(minced); 3/4 tsp salt; 1/4 tsp ground black pepper; 1/4 cup honey; 2 tsp freshly shredded orange peel; 450g seedless grapes(cut in 4 bunches); 1 tbsp sugar or honey; Blue cheese and honey(optional);
Method:
Place chicken in a large resealable plastic bag.In a bowl, combine 2 tbsp vinegar, oil, garlic, 1/2 tsp of salt, and pepper; pour over chicken.Seal bag; turn bag to coat chicken.Marinate 15 minutes.Meanwhile, combine remaining vinegar, honey, orange peel and salt in a bowl.For charcoal grill, arrange preheated coals around drip pan.Test for medium heat above pan.Remove chicken from bag; place, skin side up, on rack over drip pan.Cover; grill 25 minutes.Brush with honey mix.Cover and grill for another 25 minutes or so.Brush with honey mix until last 5 minutes of grilling.(For gas grill, pre heat grill.Reduce heat to medium.Adjust for indirect cooking.Place chicken, with skin side up, on rack on the unlit side.Cover; grill as above.Just before serving, toss grapes with sugar; place on rack over coals.Cover; grill 2 to 3 minutes, turning once.Transfer chicken and grapes to platter.Serve with cheese and honey.
*********************************************  6.Ice Bucket Cherry Sundae(serves 8):
Ingredients:
1 litre vanilla ice cream; 2 oranges(zest and juice); 4 cups fresh or frozen sweet cherries); 1/4 cup sugar;
Method:
Scoop ice cream into ice bucket.Cover and freeze for approximately 4 to 6 hours.Meanwhile, in a bowl stir together orange juice, 2 tsp of orange zest, cherries and sugar.Transfer to a large cast-iron skillet.For charcoal grill, place large skillet on rack of uncovered grill directly over medium coals.Cook cherry mixture, stirring occasionally, until mixture thickens slightly, about 12 to 15 mixture.(For gas grill, preheat grill.Reduce heat to minimum.Place skillet on rack.Cover; grill as above).Cool cherry mixture for approximately 10 minutes.To serve, spoon cherries over pre-scooped ice cream.Add remaining orange peel and serve.
*********************************************  7.Grilled Peach Pie(serves 12):
Ingredients:
1 kg peaches(peeled, halved and pitted); 1 tbsp canola oil; 1/2 cup sugar; 1/2 cup snipped fresh basil; 3 tbsp cornflour; 1 tbsp lemon juice;
Crust:
2 cups flour; 1/3 cup buttermilk; 2/3 cup vegetable oil; 1/2 tsp salt; 1 egg lightly beaten; 1 tbsp sugar;
Method:
For charcoal grill, arrange medium-hot coals on one side of the grill.Test for medium heat above empty side.Brush peach halves with oil.Place halves, cut sides down, on rack directly over coals for 3 minutes.Remove.Cut peach halves in wedges.In a mixing bowl, toss with the 1/2 cup sugar, basil, cornflour and lemon juice.To make crust, combine flour and salt; blend in milk and oil; knead into dough.Divide dough into 2 pieces; chill the rolled, unbaked crust for a couple of hours.Then, on a floured surface, roll each crust to 12 inch diameter.Coat 9 1/2-to-10 inch cast iron skillet with non stick cooking spray.Line skillet with one crust; dough should come 1/2 up sides of the pan.Place peach mixture into pie crust in skillet.With a knife, cut slits in centre of second crust to vent steam.Place second crust over peaches.Tuck any extra dough at edges between side of skillet and bottom crust.Crimp edge.Brush top of pie with beaten egg then sprinkle with sugar.Place skillet on rack over empty side of grill.Cover and grill 1 1/2 hours until crust is golden, rotating once halfway through grilling.(For gas grill, preheat grill.Reduce heat to medium.Adjust for indirect cooking.Grill as directed above).Cool on rack before slicing.
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