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Every meal–even if cooked on the grill–needs a happy ending. Luckily, you don’t have to go to great lengths or even indoors to get your sugar fix this summer; many delicious desserts can be made right on the grill with minimal fuss. Here’s six grilled desserts to die for:
Campfire Cones
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If you only perfect one grilled dessert this summer, this should be it. All you need are waffle cones, mini marshmallows, baking chips of any flavor (chocolate, peanut butter, butterscotch, white chocolate), and whatever other insane ingredient you desire. Chopped Reese’s peanut butter cups, toffee bits, nuts, or raspberries are just a few options for these crazy sexy s’mores variation. On a flat, cool surface, spread out one sheet of aluminum foil for each cone. Remove paper from cone and fill it with ingredients, making sure that 50 percent of the filling is marshmallows (that’s your binder). Once full, wrap aluminum foil around the cone so that it is completely sealed, but don’t exceed one layer of aluminum foil or it will take longer to cook. Grill for 5 to 10 minutes, or until insides are melted. Make sure to have Wet-Naps handy for your soon-to-be-sticky fingers.
Grilled Peaches
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If you want a hot-and-cold, saintly-and-sinful combination, grilled peaches are your jam. First, make cinnamon butter by combining 4 tablespoons of softened unsalted butter, 2 tablespoons of brown sugar, and 1/2 teaspoon of cinnamon in a bowl; stir until smooth, then set aside. Cut peaches in half, remove pits, and brush with oil. Grill cut-side down on medium-high heat for about 4 minutes; then turn and grill the round side for 4 minutes. Peaches should be soft but not mushy. While peaches are grilling, combine Place grilled peaches in serving dishes, spread with cinnamon butter, then top with a scoop of ice cream or a dollop of whipped cream. If you want to healthify this further, swap yogurt and honey for the ice cream, whipped cream, and cinnamon butter.
Grilled Pound Cake
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The fastest way to go from “What’s for dessert?” to “I’m stuffed!” is grilled pound cake. Simply cut a frozen pound cake in inch-thick slices, brush with generous amounts of melted butter on both sides, grill 1 – 2 minutes per side over medium heat, then top with your choice of canned pie filling.
Grilled Boozy Bananas
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Combine equal amounts of honey and rum (1/2 tablespoon of each per 1 banana is an easy-to-remember measurement rule) in a bowl. Add a sprinkle of cinnamon, then stir until uniform, and set aside. Slice bananas in half lengthwise (do not remove peels). Place on grill, cut-side down, cover and cook for 2 – 3 minutes. Turn bananas over and brush with boozy mixture. Grill additional 5 minutes. Peel bananas and serve.
Grilled Strawberry Galette
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Don’t be intimidated by the word “galette.” It’s basically the laid-back version of pie. If you’re expecting several dinner companions, this rustic pastry feeds them all with minimal prep. Quarter 1 pound of fresh strawberries, place in bowl, then toss in 1/4 cup sugar and 1 tablespoon cornstarch. Set aside. Unroll a prepared, refrigerated pie crust and place in foil pie pan, allowing dough to hang over the edges. Pour strawberry mixture into crust; spread fruit evenly with the back of a spoon. Fold crust inwards about 1 1/2 inches all around. Place a second foil pie pan upside down on the surface of a medium-hot grill; this will be the pedestal for your galette. Place galette (in original pie pan) on top of upside-down pie pan. Cover grill and cook for about 20 minutes, checking to ensure crust doesn’t burn. The galette is done when the filling is bubbly and the crust is golden brown. Let cool slightly before serving. For an extra decadent experience, drizzle with melted chocolate.
Grilled Caramel Apple Crisp
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Transform a fall favorite into an easy summertime standby. Chop one apple per person, then place apple pieces in the center of one sheet of aluminum foil. Sprinkle with cinnamon, drizzle with caramel ice cream topping, and add a handful of granola. Cover with a second sheet of aluminum foil, then roll up edges to seal. Grill for 10 – 15 minutes, using caution when you open the packet. (It gets steamy in there.) Eat as-is or with a side of whipped topping, ice cream, or yogurt.
