Here’s another way to make dessert on the grill. A surprising number of fruits may be cooked over live fire on skewers. Just make sure your grill is perfectly clean before you start this dish.
1 cup granulated sugar
1 cup water
1/4 cup peeled and thinly sliced fresh ginger
4 bananas, not overly ripe
4 large peaches
1 small pineapple
1 medium-size papaya, ripe but not too soft
First, make the syrup: Combine sugar with water and ginger in a saucepan over medium heat. Bring to a boil and simmer 3 minutes. Remove from heat, cool to room temperature, and strain. (Refrigerate if not using right away; it’ll keep several weeks)
Cut unpeeled bananas into 2-inch-long chunks, and make a small slit in the peels.
Quarter peaches, discarding pit. Peel and core pineapple; cut into 2-inch chunks.
Peel papaya, cut in half, discard seeds, and cut into 2-inch chunks.
Thread fruit on 8 wooden skewers and brush lightly with ginger syrup.
Grill over high heat until lightly browned, about 2 minutes per side. Brush again with ginger syrup and serve warm.