Grilled Fruit with Balsamic Vinegar Syrup


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A drizzling of homemade syrup makes for a delicious, tropical fruit treat.

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  • 1 small pineapple
  • 2 large mangoes
  • 2 large peaches
  • 2 Tbs. brown sugar
  • 1/2 C. balsamic vinegar
  • Mint or basil leaves

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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

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