Grilled Peaches Melba

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            FOOD FUNNY
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Thanks to George in Poughkeepsie for sharing this bit of shopping
strategy:

In the frozen foods department of our local grocery store, I noticed a
man shopping with his son. As I walked by, he checked something off
his list, and I heard him whisper conspiratorially to the child, "You
know, if we really mess this up, we'll never have to do it again."

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            TODAY'S RECIPE
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On Monday I announced that today's recipe would be Fruit Kebabs, and
then I realized I had already published a recipe for fruit kebabs, so
I decided to give you another recipe instead. Here is the recipe for
Fruit Kebabs for those readers who had their hearts set on it:

Fruit Kebabs

Fresh fruits, such as bananas, apples, pears,
pineapple, melon, peaches, strawberries, or plums
Lemon juice
Brown sugar
Chopped walnuts, pecans, or almonds (optional)

Peel, seed, and dice the fruits into 1-inch (2-3 cm) chunks. Do not
peel apples, pears, peaches, or plums. Toss with enough lemon juice
to coat lightly and prevent discoloring of the fruit. Thread onto
wooden skewers and sprinkle lightly with brown sugar. Grill over
coals or under the broiler until the edges of the fruit are lightly
browned and the brown sugar begins to bubble. Sprinkle with chopped
nuts if desired before serving.

And here is the never before published recipe for...

Grilled Peaches Melba

2-3 ripe peaches, halved and pitted
Vanilla ice cream
Raspberry coulis (see below)

Grill the peach halves over hot coals until warmed through and nicely
marked. Top with vanilla ice cream and raspberry coulis and serve
immediately. Serves 4 to 6.

Raspberry Coulis

1 package (10 oz, 280 g) frozen raspberries packed
in heavy syrup, thawed, juices reserved
1 Tbs (15 ml) lemon juice

Puree the raspberries and the lemon juice in a food processor or
electric blender. Press through a fine strainer. Makes about 1 cup
(250 ml).
Received on Fri Jul 30 10:50:05 2004