Summer Fruit Compote

By Hklbrries

"Fruit can be grilled using indirect heat. Spread the coals to each side, place a disposable aluminum pan in the middle and place the fruit on a grill grid over the pan. This avoids flare-ups and prevents the fruit from burning. On a gas grill, place fruit to the side with one burner off.

I have a grill rack just for fruit so it doesn't pick up any unwanted flavor. Oniony peaches just don't cut it."

Pam Smith O'Hara, Miami Herald

Ingredients

• 4 plums, thinly sliced
• 2 nectarines, thinly sliced
• 1 cup raspberries, blueberries or blackberries
• 1/4 cup fruit liqueur (Cointreau, Framboise or Chambord)
• Sugar

Details

Servings 2

Preparation

Step 1

Prepare a low fire on the grill.

Divide the fruit between 2 squares of heavy-duty foil. Drizzle each with 2 tbsp of liqueur. Seal tightly into packets so no liquid or steam will escape.

Grill the packets, turning once, 15 to 20 minutes. Open carefully over a bowl; the fruit will have formed a syrup. Sprinkle with sugar to taste. Serve warm or let sit for an hour so flavors will intensify.