Four Grilled Dessert Hobo Packs

By cheeserohan

Ingredients

• Mixed Berries with Grilled Pound Cake:
• 1 pound strawberries and blueberries, strawberries halved
• 1 teaspoon finely grated lemon zest
• 1 Tablespoon lemon juice
• 1/4 cup sugar
• 3/4 teaspoon cornstarch
• Grilled slices of pound cake and creme fraiche, for garnish
• Pineapple with Rum and Caramel:
• 12 ounces pineapple, cut into 1/2-inch dice
• 1/4 cup light brown sugar
• 1 Tablespoon rum
• 8 chewy caramel candies, cut into 1/4-inch pieces
• Vanilla ice cream, for garnish
• Honey-Vanilla Apricots:
• 1 pound apricots, cut into eighths
• 1 1/2 Tablespoons fresh lemon juice
• 1/4 cup honey
• 1/2 plump vanilla bean, seed scraped
• 1/4 cup sugar
• Mascarpone and crumbled vanilla wafers, for garnish
• Nectarines with Gingersnaps:
• 1 pound ripe nectarines, cut into 3/4-inch dice
• 3 Tablespoons sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup crushed gingersnaps
• Yogurt and more crushed ginger snaps, for garnish

Preparation

Step 1

1. Light a grill. In a medium bowl, toss together all of the ingredients except the garnishes.

2. Arrange four 12-inch squares of heavy-duty aluminum foil on a work surface. Spoon 1/4 Tablespoon of butter in the center of each foil square and pour the fruit mixture over the butter.

3. Bring 2 sides of the foil up over the fruit and fold to form a seam across the top. Fold the remaining 2 sides to seal the hobo packs completely.

4. Grill the hobo packs over moderate heat until sizzling, about 10 minutes; open and pour the fruit into bowls. Garnish the fruit and serve.