7 Sweet and Savory Desserts to Make on the Grill
The next time you’re craving something hot off the grill, forego hamburgers and make a delectable dessert instead — you’ll be happy you did. Some of the tastiest treats can be grilled to perfection, especially when you’re using ingredients such as fruit, chocolate, and caramel. So grab your charcoal and prepare to make 7 of the most delicious grilled desserts. Your taste buds will thank you.
1. Grilled Chocolate Banana Melt
I know what you’re thinking: fruit and marshmallows on a grill? Does it actually taste good? Absolutely. Tablespoon’s banana version of a s’more, which yields 1 serving, will treat your taste buds to a tantalizing surprise. It’s also extremely easy; the most time-consuming part of the banana s’more is waiting for the grill to heat up.
- 1 banana
- Handful of marshmallows
- Handful of chocolate chips
- Handful of Cinnamon Toast Crunch
Directions: First, fire up your grill. While it’s heating up, slice a banana down the middle, stuffing it with marshmallows and chocolate chips. Wrap it in foil, and throw it on the grill for a couple of minutes. When the banana is nice and warm, take it off the grill, and put a handful of crushed Cinnamon Toast Crunch cereal on top. That’s it! Get ready to enjoy this gooey s’more-like treat.
2. Grilled Pound Cake With Espresso Chocolate Sauce
This dreamy dessert does everything right. The grilled pound cake, paired with a rich chocolate sauce and pistachios, is a quick, easy, and delectable dish. Better Homes and Gardens writes that the recipe yields 8 servings, contains 594 calories per serving, and 43 grams of fat.
- 2 tablespoons boiling water
- 1 tablespoon instant espresso coffee powder
- ¾ cup whipping cream
- 1 tablespoon light-color corn syrup
- 8 ounces special dark baking chocolate or semisweet chocolate, finely chopped (about 1 and 1/3 cups)
- 1 16-ounce loaf prepared or frozen pound cake, thawed
- ¼ cup orange juice, or 2 tablespoons orange juice with 2 tablespoons orange liqueur
- 1 cup whipping cream, whipped, or 2 cups frozen whipped dessert topping, thawed
- ½ cup pistachio nuts, chopped
Directions: In a very small bowl, combine boiling water and espresso powder; set aside. To prepare the chocolate sauce, combine the 3/4 cup whipping cream and the corn syrup in a small, heavy saucepan. Bring to boiling; remove from heat. Stir in espresso mixture. Add chocolate all at once. Let the mixture stand, covered, for 4 minutes. Whisk until chocolate is melted and mixture is smooth. Cover to keep warm.
Cut the pound cake into eight 3/4-inch-thick slices. Poke each slice several times with the tines of a fork. Drizzle orange juice evenly over cake slices. For a charcoal grill, place cake slices on the rack of an uncovered grill directly over medium-hot coals. Grill for 2 to 4 minutes or until toasted and heated through, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium-high. Place cake slices on grill rack over heat. Grill, uncovered.) Serve grilled cake slices with whipped cream, pistachio nuts, and chocolate sauce.
3. Fruit ‘n’ Cake Kabobs
Kabobs on the grill are absolutely mouthwatering. Why not duplicate delicious kabobs, replacing meat and vegetables with fruit and cake instead? After one bite of the cinnamon and nutmeg-soaked apricot preserves, fruit, and pound cake, you’ll be skipping dinner and heading straight for dessert. This Taste of Home recipe yields 8 servings.
- ½ cup apricot preserves
- 1 tablespoon water
- 1 tablespoon butter
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 3 medium nectarines, pitted and quartered
- 3 medium plums, pitted and quartered
- 3 medium peaches, pitted and quartered
- 1 loaf (10 and ¾ ounces) frozen pound cake, thawed and cut into 1 and ½ inch cubes
Directions: In a small saucepan over medium heat, combine the apricot preserves, water, butter, cinnamon, and nutmeg until blended. On eight metal or soaked wooden skewers, alternately thread the nectarines, plums, peaches, and cake cubes. Grill, uncovered, over medium heat for 1 to 2 minutes on each side or until the cake is golden brown and fruit is tender, brushing occasionally with the apricot mixture.
4. Grilled Berry Dessert Pizza
Just a Sliver’s colorful, fruit-filled pizza is simple, delicious, and a guaranteed crowd pleaser. You’ll be surprised at just how tasty this minimalist recipe is. Plus, each serving contains a powerful dose of antioxidant-packed berries, making it a dessert you can feel good about.
- Pre-made, unrolled pizza dough
- 2 cups fresh berries of your choice
- Marshmallow creme (fluff)
Directions: Preheat the grill to about 300 degrees Fahrenheit. Wash and dry your fresh berries. Gradually form dough into a circle/oval; try to minimize the number of holes. Lightly spray the grill rack with non-stick spray. Place dough directly on the grill, closing the lid. After about 5 to 8 minutes, flip the dough.
Continue to grill dough to reach your desired crispiness. Remove the dough from the grill and place on a baking sheet (one you’re willing to put on the grill.) Spread Nutella over the crust, and cover with berries. In a microwave safe container, warm the marshmallow creme so it can be drizzled on your pizza. Lightly drizzle on top of the berries, and return the baking sheet with pizza to the grill. Close the lid and let warm for 5 to 7 minutes. Remove from grill and let pizza stand for 5 minutes before slicing.
5. Grilled Plums With Cookies and Ice Cream
Martha Stewart has created the perfect summer dessert: it’s fruity, savory, and, of course, grilled. This fast and easy recipe delivers a sweet, yet crunchy treat that is perfect for warm summer nights.
- Vegetable oil, for grill
- 4 ripe plums, halved and pitted
- ½ cup crumbled cookies
- Vanilla ice cream, for serving
Directions: Heat a grill to medium. Clean and lightly oil hot grill. Grill plums, cut side up, until charred, 2 minutes. Flip and cook until fruit is soft, about 5 minutes. Transfer plums to a platter, sprinkle with cookies, and serve with ice cream.
6. Grilled Fruit Bruschetta With Honey Mascarpone
This Food & Wine recipe is a great way to enjoy seasonal fruit. The grill caramelizes the fruit, creating more intense and savory flavors, while the grilled bread soaks up the oh-so-sweet juices. This recipe makes 8 servings.
- ¼ cup sugar
- 1 teaspoon dried lavender buds
- 4 large apricots, halved and pitted
- 4 nectarines, halved and pitted
- ½ pound sweet cherries, pitted
- 2 tablespoons fresh lemon juice
- 1 ½ teaspoons finely-grated orange zest
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- Salt and freshly-ground pepper
- 1 cup mascarpone
- 2 tablespoons honey
- 8 1-inch thick slices of peasant bread
- 8 rosemary skewers, most of the leaves stripped off
Directions: Put the sugar and lavender in a spice grinder and grind to a powder. In a large bowl, combine the lavender sugar with the apricots, nectarines, cherries, lemon juice, orange zest, and 1 tablespoon of the olive oil. Toss well and season lightly with salt and pepper. Let stand for 10 minutes. Meanwhile, in a small bowl, stir the mascarpone with the honey and season with pepper. Brush the bread slices on both sides with olive oil.
Light a grill. Thread the fruit onto the rosemary skewers; reserve any juices in the bowl. Grill the bread over high heat until lightly charred and crisp, about 30 seconds per side. Grill the fruit skewers over moderate heat, basting a few times with the reserved juices, until lightly charred and just tender, about 4 minutes per side.
Spread the honey mascarpone on the grilled bread and halve each slice. Transfer to a platter. Slide the fruit off the skewers onto the bread, drizzle some of the juices over the fruit, and serve. (Tip: The honey mascarpone can be refrigerated overnight. The fruit skewers and bread can be grilled and kept at room temperature for up to 2 hours.)
7. Pineapple Satays With Coconut Caramel
Nothing says summer quite like a grilled pineapple that’s coated in a scrumptious coconut caramel sauce. My Recipes thought everything through with this must-try dessert, which yields 4 servings. Pineapple is perfect for skewering, won’t fall apart on the grill, and makes an elegant and surprisingly simple treat.
- 1 ripe pineapple
- 1 cup sugar
- 3/4 cup coconut milk
- 1/4 cup unsweetened shredded coconut, toasted
- 16 wooden skewers
Directions: Soak skewers in water for 30 minutes. Meanwhile, trim ends from pineapple, then stand it upright and cut off peel. Quarter pineapple lengthwise and cut out core. Reserve half the pineapple for another use. Cut each remaining quarter into 4 lengthwise slices, then cut each slice in half crosswise to make 16 thin wedges. Skewer each lengthwise. In a small saucepan, combine sugar with 1/2 cup water. Bring to a boil, swirling to dissolve sugar; boil, swirling occasionally (do not stir), just until golden and honey-like. Remove from heat and slowly whisk in coconut milk (mixture will bubble furiously.)
Heat a grill to high (450 to 550 degrees Fahrenheit.) Using a pastry brush, coat pineapple pieces with caramel sauce. Grill just until marks appear, then turn to mark other side, 4 to 5 minutes total. Put skewers on a platter, sprinkle with toasted coconut, and serve with remaining caramel sauce for dunking.