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Jennifer + Paula + fruit = :)

Jennifer White, of West Monroe, La., and Branson, Mo., visited the blog, but rather than post a comment, she e-mailed a recipe she says she and her husband just tried on their new grill: "He's cooking! Hallelujah!"

Grilled Fruit with Bourbon Glaze isn't Jennifer's recipe; it isn't ours. The 2 sticks of butter in the ingredients list is a dead giveaway that the incomparable Paula Deen is involved.

If you feel you must, you can tinker with it to cut a few calories, but honestly, the heat of the grill will burn off much of the fat, so there's only the sugar to concern yourself with. And if we were to do as the ridiculously thin French do, which is have "just a taste" of everything, we'd have no worries of obesity.

Truth is, fresh fruit is more than just a tasty summer dessert or snack. It's a grand source of fiber, which is something that keeps us full and less likely to pick and snack and stand with the refrigerator door ajar the way Nigella does as the wrap-up of every one of her shows.

This recipe calls for stone fruit, but rings of pineapple would work well, as would sliding chunks of all of the above onto kebab skewers. De-e-elish.

Ever wonder why in the world we wolf down sticky, heavy, sickeningly sweet desserts when good ol', plain ol' fruit is so far superior. Beats me.


1/4 cup bourbon
2 sticks butter, softened
2 cups light brown sugar, packed firmly
2 lemons, juiced
1/2 cup water
Assorted fruit cut in half, peaches or plums

Put the bourbon into a saucepan over medium-high heat and bring to a boil. Boil for 1 minute to burn off the alcohol (Note: We're told the alcohol never completely burns off, though certainly most of it does, but parents and those who must avoid alcohol might like to know). Add the butter, brown sugar, lemon juice and water. Bring to a boil, whisking until all the sugar is dissolved. Simmer for 5 minutes. Let cool to thicken. Toss fruit with the glaze to coat or, in the case of the kebabs, brush glaze over fruit with a pastry brush. Place fruit on the grill and turn once when light grill marks appear. Serve with ice cream and the sauce drizzled over.

Photo from Whole Foods Markets