A drizzling of homemade syrup makes for a delicious, tropical fruit treat.
1 small pineapple 2 large mangoes 2 large peaches 2 Tbs. brown sugar 1/2 C. balsamic vinegar Mint or basil leaves
Prepare pineapple. Peel, core and cut into wedges. Cut peaches and mangoes in half and remove pits. Place fruit in a large bowl. Spray generously with nonstick, butter-flavored cooking spray. Toss. Spray again to ensure it is coated. Sprinkle with brown sugar. Toss to coat evenly. Set aside. Simmer balsamic vinegar over low heat in a small saucepan until reduced by one half. Remove from heat. Prepare grill. Spray clean, cold grill generously with nonstick spray (or use a nonstick grill-tray). Grill fruit over medium heat until the sugar caramelizes. Arrange fruit onto individual serving plates. Drizzle with balsamic "syrup". Serve garnished with mint or basil.Yield: 6 servings