Grilling Fruit

Grilled Pear Salad

Ingredients:

1 red pepper
1 yellow pepper
4 pears
1 Tbs. honey
2 tsp. lemon juice
4 oz. Gorgonzola cheese
1 head Belgian endive
8 slices Parma prosciutto or serrano ham
1 bunch arugula, cleaned and dried
1 Tbs. fresh thyme leaves
6 Tbs. extra-virgin olive oil
3 Tbs. balsamic vinegar
salt and pepper to taste

Peel, julienne, and roast peppers over an open flame and reserve. Core and quarter (figure A) the pears and toss in the honey and lemon juice.

Grill pears over indirect or low direct heat until caramelized and well marked (figure B), turning to prevent scorching.

Reserve pears. Crumble Gorgonzola into a bowl and reserve for later. Peel leaves off the endive head, discarding the root end and the core. To assemble the salad, place two slices of prosciutto or serrano ham on the center of each plate. Place the pears on top of the prosciutto, skin down, tips facing out, in a star pattern.

Place the outer edges of the endive leaves, tips out, in a star pattern (figure D), in the spaces around the pears.

Sprinkle with the thyme, oil and vinegar, then finish with the crumbled cheese. Season with salt and pepper to taste and serve (figure E).

Yield: 4 servings

Grilled Pineapple Salsa

Ingredients:

8 pineapple rings, 1/2" thick
3 Tbs. vegetable oil
3 Tbs. chipotle in adobo
1/4 cup minced red onion
3 Tbs. fish sauce
3 Tbs. basil chiffonade*
3 Tbs. minced cilantro
2 Tbs. minced fresh oregano
4 Tbs. olive oil
2 Tbs. lime juice
1/2 cup minced red pepper
3 Tbs. mint chiffonade

* chiffonade--thin strips or shreds of vegetables (classically, sorrel and lettuce), either lightly sauteed or used raw to garnish soups.

Carefully cut the pineapple into half-inch rings (figure F) with a serrated knife. Rub the rings with vegetable oil and grill until well marked. Mince pineapple (figure G), reserving any of the juices. Add to chipotle in adobo*, and mix in remaining ingredients.

* adobo--a Philippine dish of marinated vegetables and meat or fish seasoned with garlic, soy sauce, and spices and served with rice.

Yield: 4 servings