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Desserts on the Grill

So, you walk outside on a summer evening, take a sniff and there’s the undeniable, unmistakable aroma lofting throughout your neighborhood…someone’s grilling! Your taste buds salivate and your heart palpitates. It just smells so good. The only thing that can stop this reaction is firing up the ol’ grill.
But a burger just wont’ do the trick. It’s time for a mid-night snack on the grill. Your friends at Mr. Appliance have pulled together some of our favorite recipes from Pinterest for the occasion. It’s time to fire of the grill, grab the tongs and enjoy some tasty desserts!

Grilled Georgia Peaches and Ice Cream from
  • 4 ripe but firm peaches
  • ¼ cup dark brown sugar
  • 2 teaspoons vanilla
  • Vanilla bean ice cream
  • Clean grill grate and preheat grill to high.
  • Wash and quarter peaches, leaving skin on and removing pits. In a large bowl, toss peach quarters, brown sugar and vanilla until all peaches are coated. Let sit 15 minutes until coating is caramel. Toss again to coat evenly
  • Place peach slices on grill, skin side up. Cook for 3-4 minutes, reducing heat as necessary to avoid burning. Turn peaches (still skin side up) to cook the other fleshy side for another 3-4 minutes, or until grill marks are visible and peaches are cooked.
  • Remove peaches from grill and cool before adding to ice cream. Serve with a large scoop of vanilla bean ice cream surrounded by 4 grilled peach slices. Garnish as desired (whipped cream, mint sprig, etc.).

Grilled Caramel Apple Crunch from
  • 1 cup chopped apple (approximately 1 small apple)
  • Sprinkle of cinnamon (optional)
  • 2 tablespoon caramel ice cream topping
  • ¼ cup granola
  • Preheat grill to medium heat (approximately 350 degrees).
  • Tear off 2 pieces of aluminum foil, approximately 8 inches square each.
  • Put chopped apples in the center of one piece of foil.
  • Sprinkle with cinnamon (if desired).
  • Drizzle caramel over the apples.
  • Sprinkle with granola.
  • Place the other foil square over the top, and roll the foil packets together. Start with the corners, and then roll up the edges so it seals well.
  • Place in the grill over coals until apples are soft.
  • Be careful when operating the foil packet and be sure to open the side farthest away from you first so the steam doesn’t burn you.
  • Serve with whipped cream or ice cream.

S’mores Pizza on the Grill from
  • 1 package refrigerated pizza dough
  • 1 cup Nutella
  • 2/3 cup crumbled graham crackers
  • 1 cup mini marshmallows
  • 1/3 cu chocolate chips + 2 tablespoon
  • 2 tablespoon cornmeal or flour for handling
  • Preheat pizza stone 10-15 minutes on medium high hear. You can test the stone is ready by using a drop of water over the stone – the water should evaporate immediately.
  • While the stone is heating, prepare the pizza dough as directed on the packaging and place on a pizza peel dusted with cornmeal (or flour).
  • Spread the Nutella over the pizza dough leaving a ¼ - ½ inch border around the edge of the pizza dough. Sprinkle approximately ½ of the graham crackers over the Nutella followed by the marshmallows and chocolate chips.
  • Decrease the heat on the grill to low (approximately 200-250 degrees). Sprinkle the top of the pizza stone with cornmeal and transfer the pizza to the stone with a pizza peel. Close the lid on the grill.
  • After 5 minutes, open the grill cover and rotate the pizza to allow for even cooking. Close the lid and cook for approximately 5-7 more minutes until the marshmallows and pizza crust are golden brown.
  • Top immediately with remaining chocolate chips and graham crackers. You can also drizzle with chocolate sauce.

Grilled Pineapple with Cinnamon Honey Drizzle from
  • ½ cup honey
  • 1 teaspoon cinnamon
  • 1 pineapple
  • Grill pineapple slices over medium heat for 5-10 minutes.
  • While the pineapple is grilling, mix together the honey (softened in the microwave for about 30 seconds) and the cinnamon.
  • Drizzle the grilled pineapple with the honey.
  • Serve and enjoy.

Cinnamon Sugar Grilled Donuts from
  • ¼ cup granulated sugar
  • 1 tablespoon McCormick Cinnamon, Ground
  • ¼ cup (1/2 stick) butter, melted
  • 2 tablespoons packed brown sugar
  • 1 can (16 ounces) refrigerated buttermilk biscuits, 8 biscuits
  • Mix granulated sugar and cinnamon in medium bowl. Mix butter and brown sugar in small bowl. Set aside. Cut out center of biscuits with small round cookie cutter. (Or use the cap of the cinnamon bottle to cut out the donut hole. Just be sure to flour the cap to prevent dough from sticking.)
  • Grill donuts and donut holes over medium-low heat 4-6 minutes per side. Brush with butter mixture just before removing from grill. Toss immediately in cinnamon sugar. Serve with fresh fruit and whipped cream, if desired.