Skewered Cantaloupe

4 servings

1 medium cantaloupe
1/4 cup butter
1/2 cup honey
1/3 cup chopped fresh mint leaves

Preheat grill for medium heat.

Thread the cantaloupe chunks onto 4 skewers. In a small saucepan, heat butter or margarine with honey until melted. Stir in mint. Brush cantaloupe with honey mixture.

Lightly oil grate. Place skewers on heated grill. Cook for 4 to 6 minutes, turning to cook all sides. Serve with remaining sauce on the side.

Grilled Sugar Pineapple

1 ripe pineapple, sliced
1 stick butter, melted
3/4 cup sugar
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1 tsp. grated lime zest

In a bowl, combine sugar, cinnamon, cloves and lime zest.

Dip pineapple slices first in melted butter and then in the sugar mixture.

Grill over high heat for 5-6 minutes, flipping occasionally, until brown.

Servings: 6

Peaches in Sangria Syrup

2 cups dry red wine

1 cup fresh orange juice

1 cup sugar

1 cinnamon stick

2 long strips orange zest

2 long strips lemon zest

8 large, ripe peaches

Biscotti, preferably with almond or orange flavors

Combine the red wine, orange juice, sugar, cinnamon stick, orange zest and lemon zest in a saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Remove from the heat and set aside 5 minutes.

Bring a pan of water to a boil. Remove from the heat and add the peaches. (You may need to work in 2 batches.) Time 1 minute. Transfer to a colander. When cool enough to handle, peel the peaches and slice into a large bowl.

Remove the citrus zest from the sangria syrup and pour over the peaches; leave the cinnamon stick with the peaches. Chill at least 3 hours.

Spoon the peaches and syrup into bowls and serve with biscotti.

Makes 8 servings.