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Grilled Fruit and Pineapple Coconut Granita
Chef:
Kate Gabriele		  

Food Mood:
Light and Healthy		  

Cuisine:
Italian		  

Description
Light and fruity Italian dessert

Servings:
8, or 4 dessert-crazy people.
  

Ingredients
Granita:
1 cup boiling water
3/4 cup sugar
1/2 cup cream of coconut
1 tablespoon lime juice
1 tablespoon orange juice
A pinch of nutmeg or mace
1 can of pineapple chunks with juice or
2 cups of fresh pineapple

Grilled Fruit:
Fresh Pinapple, sliced in half or quarters
Nectarines or Peaches, sliced in ? moons
Plantains, peeled and sliced in ? lengthwise

Method
Granita:
In a bowl, mix the water, sugar and cream of coconut. Stir until the sugar is dissolved. Similar to a simple syrup. Cool down to room temperature. Stir in the nutmeg/mace, orange juice and lime juices together. Puree the pineapple (with juice) or add a small amount of water to the fresh and blend until smooth. Add the sugar/coconut mixture and blend well. Transfer to a large, shallow container with a lid that fits well. Place in the freezer.

Every now and then, using a fork, scrape the mixture to make sure it is evenly frozen. Once it is completely frozen, you may store it in the freezer for up to a week or so. Cover it well so that it does not absorb flavor or other aromas from your freezer.

Before serving, let is stand out at room temperature so it is easier to scoop.

Grilled Fruit:
Make sure your grill is clean and sprayed well with a not stick spray that does not contain corn oil. Place fruit on grill until you achieve a doneness that you like.

Remove from grill, plate and serve with a scoop of Pineapple Coconut Granita.

Garnish with a sprig of mint for color.

Notes
Granita is an Italian ice that's similar to a sorbet but a bit more granular. It is a refreshing, light dessert that you can assemble quickly and place in the freezer until needed. For a smoother texture, use an ice cream maker and follow the manufacturer's instructions for preparing sherbet.

 

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