Grilled Fruit
1 to 1 1/2 pounds of firm fresh or frozen fruits such as bananas, pineapple, nectarines, plums, pears or mangoes
Slice the fruits about 1/4- to 1/2-inch thick as desired.
Spray the cold grill with cooking spray and heat it to medium high heat.
Use butter sparingly on the grill right where the stickiest fruits will be, such as bananas; firmer fruits such as pears do not need butter to keep them from sticking.
Grill for 1 or 2 minutes per side, just long enough to get good grill markings and heat the fruit through.
Carefully remove grilled fruit to a platter while preparing the
dressing.
Serves 6.