Printable version (of my recipe) here.
When Sig announced that she was hosting Meeta’s Monthly Mingle this month and the theme was “Grill It”, I took it up as a challenge of sorts.
Because my oven has a grill and I hardly ever use it. I make my grilled sandwiches in the sandwich press. The first step to the challenge was finding a recipe. I wasn’t to keen on grilling vegetables this time only because I wanted to make something “different”.
I finally found what I wanted at Matt Bitman’s blog. His Skewered Grilled Fruit with Ginger Syrup sounded good. He suggests using bananas with the skin on and pineapples. With the monsoons here, this is not the best time for fruit and the variety of fruit available is somewhat limited. I had some nice ripe plantains and very sweet apples. I also used paneer. This idea was an inspiration from a recipe of Jude’s at Apple Pies, Patis & Pate.
I also made some changes to the ginger syrup, adding some cardamom (my favourite spice), cinnamon and nutmeg while using brown sugar instead of white sugar. I lightly crushed the ginger (rather than slicing it) so it would release more flavour.
Here’s my version. But please see the original recipe at Matt’s blog for a better idea of this recipe.
(for 6 small skewers):
Fruit of your choice, cut ino uniform chunks (I used 1 ripe plantain and 1 big apple)
Paneer, cubed (about 20 cubes)
For the Spiced Ginger Glaze:
½ cup brown sugar
¼ cup slightly crushed fresh tender ginger
4 pods cardamom, powdered (about ½ tsp)
¼ tsp cinnamon powder
¼ tsp freshly grated nutmeg
a large pinch of salt
For the chocolate drizzle:
¼ cup chopped bittersweet chocolate
1 tsp oil
1 tbsp milk
Put all the ingredients in a bowl and whisk, over a pan of boiling water, till the chocolate melts and is smooth.
In a pan, combine the ginger, brown sugar and water. Bring to a boil, and simmer for about 3 to 5 minutes till the glaze appears to be thickening. Add the salt, cardamom, cinnamon and nutmeg. Stir well and take off the heat. Allow to cool. Strain and refrigerate till needed. According to the original recipe, this keeps in the fridge for a week. I found this quantity just correct for about 10 fruit skewers.
Soak the wooden skewers in water for about 2 hours. This will ensure they don’t burn during grilling.
Arrange the cubed fruit and paneer alternately, on the skewers. I have a grill (in the top part) in my oven and this is how I grilled the fruit.
Place the skewers in a suitable pan and brush with the glaze. Grill for about 5 to 7 minutes, till the paneer just starts browning. If the paneer browns too much it will lose its softness and become chewy. Turn the skewers so that the other side is uppermost. Brush well with the glaze and grill for another 5 to 7 minutes or so.
Allow to cool a bit and serve warm.
If using chocolate, drizzle over the fruit and serve.
This makes a wonderful yet light dessert when one wants something sweet and simple. Lovely spiced ginger flavoured soft and juicy fruit with paneer and chocolate.
The ginger glaze/ sauce also pairs up wonderfully with vanilla or honey ice-cream.
This is my submission for the “Grill It” edition of Monthly Mingle hosted by Sig.
This also goes across to Sunita’s Think Spice, Think Favourite as the Ginger Glaze has cardamom which is my favourite spice along with cinnamon and nutmeg.
This is also my submission for MBP: Fruit Fare which is being hosted right here.
I’m once again reminding all of you who have plans to send in something for MBP: Fruit Fare, that the deadline is 25th August and that means another 2 weeks. That’s plenty of time.