Grilled Fruit Salad

Cleoppa's Note:

Recipe found at Foodchannel.com. There's a lot of variation in this recipe. We decided we liked the sauce so much we tripled it. Kind of a little piggy, but we enjoyed it. I think kiwi, peaches, pears, papaya, etc., would all be good additions. Add a few drops of fresh lemon juice to the olive oil if you don't have lemon-infused olive oil. We used pomegranate champagne vinegar instead, and that was very good too.

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Serves: 6

Yield: 6.0 bowls

• 2 mangoes, peeled and sliced into large chunks
• 1/2 pineapple, peeled and sliced
• 2 nectarines, quartered and de-pitted
• 2 tablespoons lemon-infused olive oil
• 1/4 cup heavy cream
• 1 teaspoon red wine vinegar
• 1 tablespoon sugar

Directions:

1. If using a grill, grill and oil the grill rack. Preheat a broiler if you are using that.
2. Add all the fruit into a bowl. Drizzle the fruit with lemon-infused olive oil.
3. Whisk together the cream, vinegar and sugar. Set aside.
4. If using a grill, oil the grill rack and prepare a medium-hot fire. Place fruit in one layer on a grill basket. Put on fire or directly over the heat. Cook for about five minutes, turning once or twice, until the fruit's surface begins to caramelize.
5. If using a broiler, preheat the broiler. Place fruit in one layer on a baking sheet about 6 inches under broiler. Cook for about five minutes, turning once or twice, until the fruit's surface begins to caramelize.
6. Put the fruit on a platter or directly in serving bowls. Drizzle with cream mixture and serve immediately.