A fresh, modern approach to grilled stone fruit infused with fresh citrus, brandy, and hint of ginger. A new recipe from Pastry Chef Slade Grove.

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DifficultyBeginner

A fresh, modern approach to grilled stone fruit infused with fresh citrus, brandy, and hint of ginger. A new recipe from Pastry Chef Slade Grove.

Grilled Stone Fruit Pockets by Slade Grove

Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

 2 C of crushed Ginger Snap Cookies (non-iced)
 4 Apricots, pitted and cut into fourths
 4 Plums, pitted and cut into fourths
 4 Peaches, pitted and cut into fourths
 4 TBSP Unsalted Butter
 3 TBSP Pure Cane Sugar
 4 TSP Fresh Lime Zest
 4 TBSP VSOP Brandy
 Juice of 2 Limes
 Pinch of Sea Salt
 Vanilla Bean Ice Cream (optional)

1

Heat coals of grill or fire pit. Cut 8 (18 by 18-inch) squares of heavy duty aluminum foil. Lay down double thickness of foil and divide crushed Ginger Snap cookies evenly among the 4 squares. Divide fruit evenly and place on top of gingersnaps. Dot each fruit mound with butter. In small bowl mix sugar, salt, and lime zest. Sprinkle sugar mixture evenly over fruit, drizzle with juice and brandy and seal packets. Once coals are ash covered, lay packets over them. Cook for 10 minutes. Remove from heat and open carefully, as steam inside packet is very hot. Serve on plates as is or with a scoop of Vanilla Bean ice cream.

Ingredients

 2 C of crushed Ginger Snap Cookies (non-iced)
 4 Apricots, pitted and cut into fourths
 4 Plums, pitted and cut into fourths
 4 Peaches, pitted and cut into fourths
 4 TBSP Unsalted Butter
 3 TBSP Pure Cane Sugar
 4 TSP Fresh Lime Zest
 4 TBSP VSOP Brandy
 Juice of 2 Limes
 Pinch of Sea Salt
 Vanilla Bean Ice Cream (optional)

Directions

1

Heat coals of grill or fire pit. Cut 8 (18 by 18-inch) squares of heavy duty aluminum foil. Lay down double thickness of foil and divide crushed Ginger Snap cookies evenly among the 4 squares. Divide fruit evenly and place on top of gingersnaps. Dot each fruit mound with butter. In small bowl mix sugar, salt, and lime zest. Sprinkle sugar mixture evenly over fruit, drizzle with juice and brandy and seal packets. Once coals are ash covered, lay packets over them. Cook for 10 minutes. Remove from heat and open carefully, as steam inside packet is very hot. Serve on plates as is or with a scoop of Vanilla Bean ice cream.

Grilled Stone Fruit Pockets by Slade Grove