Grilled Fruit with Lemon Zabaglione

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
28%
Grilled Fruit with Lemon Zabaglione
45 min.
6
204kcal

Suggestions


Indulge in the delightful combination of grilled fruit and a luscious lemon zabaglione that will elevate your dining experience to new heights. This vibrant dish is not only a feast for the eyes but also a celebration of flavors that perfectly balances sweetness and tang. Imagine the juicy nectarines, succulent peaches, and sweet plums, all kissed by the flames of a wood-fired grill, transforming into caramelized bites of heaven. The grilling process enhances their natural sugars, creating a smoky depth that pairs beautifully with the refreshing citrus notes of the orange juice and the creamy texture of the zabaglione.

Whether you're looking for a stunning side dish for your summer barbecue or a light dessert to impress your guests, this recipe is versatile enough to fit any occasion. Plus, it's a guilt-free indulgence, as it caters to various dietary preferences—vegetarian, vegan, gluten-free, and dairy-free. With just 45 minutes of preparation, you can serve up to six people a dish that not only satisfies the palate but also nourishes the soul.

Garnished with fresh mint leaves, this grilled fruit medley topped with lemon zabaglione is sure to be a showstopper at your next gathering. So fire up the grill, gather your favorite fruits, and get ready to create a memorable culinary experience that will leave everyone asking for seconds!

Ingredients

  •  banana halved lengthwise
  • servings mint leaves fresh for garnish
  •  orange juice 
  • servings optional: lemon 
  • 0.3 cup maple syrup packed
  •  nectarines pitted halved
  •  pineapple cored peeled cut into chunks
  •  plums pitted halved

Equipment

  • bowl
  • oven
  • grill

Directions

  1. Prepare a medium-hot fire (425° to 450°F) in a wood-fired grill.
  2. Stir the sugar into the orange juice until dissolved.
  3. Brush the cut fruit with the sugar mixture.
  4. Grill the fruit, cut side down, for about 5 minutes, or until the fruit is slightly soft and well marked. Move to indirect heat and continue to cook to the desired softness.
  5. Remove from the heat and set aside to cool.
  6. Slice the fruit and keep each kind in a separate bowl.
  7. Let stand at room temperature for 30 minutes to allow flavors to mix.
  8. Portion an assortment of the fruits into 6 bowls. Top with the zabaglione and garnish with mint leaves.
  9. Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 200
  10. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.

Nutrition Facts

Calories204kcal
Protein4.03%
Fat2.46%
Carbs93.51%

Properties

Glycemic Index
51.52
Glycemic Load
23.12
Inflammation Score
-7
Nutrition Score
16.019130494284%

Flavonoids

Cyanidin
2.87mg
Peonidin
0.1mg
Catechin
4.76mg
Epigallocatechin
0.08mg
Epicatechin
2.27mg
Epicatechin 3-gallate
0.25mg
Epigallocatechin 3-gallate
0.13mg
Eriodictyol
1.84mg
Hesperetin
4.44mg
Naringenin
0.47mg
Apigenin
0.05mg
Luteolin
0.27mg
Kaempferol
0.05mg
Myricetin
0.06mg
Quercetin
0.99mg
Gallocatechin
0.03mg

Nutrients percent of daily need

Calories:204.09kcal
10.2%
Fat:0.61g
0.93%
Saturated Fat:0.07g
0.46%
Carbohydrates:51.77g
17.26%
Net Carbohydrates:47.15g
17.14%
Sugar:39.24g
43.6%
Cholesterol:0mg
0%
Sodium:10.31mg
0.45%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.23g
4.46%
Vitamin C:94.06mg
114.01%
Manganese:1.98mg
98.76%
Vitamin B2:0.34mg
19.74%
Fiber:4.62g
18.49%
Vitamin B6:0.35mg
17.48%
Potassium:514.64mg
14.7%
Copper:0.27mg
13.45%
Vitamin B1:0.19mg
12.67%
Folate:47.42µg
11.85%
Magnesium:42.61mg
10.65%
Vitamin A:467.67IU
9.35%
Vitamin B3:1.8mg
9.01%
Vitamin B5:0.64mg
6.39%
Calcium:50.45mg
5.05%
Iron:0.89mg
4.95%
Phosphorus:43.56mg
4.36%
Vitamin K:4.33µg
4.12%
Zinc:0.52mg
3.49%
Vitamin E:0.46mg
3.08%
Source:Epicurious