Is it just me, or is grilled fruit an anomaly? In my defense...

dawn_mo

dawn_mo

Well-known member
I have been Stepfordwifed by my husband to eat "crisp" fruit. All fruit must be consumed at the crispy apple stage. When it degrades below that, it becomes jam, or tonight, grilled nectarines. He is already turning his nose up, but the verdict is still out.

Personally, I do not generally like fruit and savory food together. The most I can tolerate is dried currants or cranberries in a salad.

 
At a family vacation my mom made waffles with grilled peaches,

It really wasn't a recipe - we cut up 3 large peaches into 1" slices, and grilled them on a stovetop grill a few minutes each side (until they had a nice grill mark and were softened). Some of them weren't quite ripe but the grilling really enhanced them.

Then we put them in a bowl and drizzed 3 Tbl of wildflower honey from a local beekeeper, and spooned them over the waffles as they came off the iron.

Wow was that ever nice, plus the thick bacon from her butcher was great, plus the peach juices enhanced the bacon. This inspired me to try them with roasted chicken, and that was really nice.

I think whatever your preferences are all okay, as they are your own, no two taste buds are alike after all! Sometimes though, trying something new like prunes or dried apricots in a stuffed pork chop, or my favorite of a stuffing for turkey with ground pork, apples, onions, whole allspice and raisins - turn out to be an inspired combination!

What I personally don't understand is the recent pairing of fish with mushrooms. Just tastes funny to me to see porcini with sea bass or salmon!!

 
I really agree about the fish and mushrooms.And also, fish with lentils.

It just isn't what I care about.
I have a DSIL who loves to make the baked fruit compote at holidays. It is just too sweet. But I think grilled peaches and nectarines in a salsa for chicken or fish can be interesting.

 
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