Grilled Summer Stone Fruit with Cherry-Port Syrup

Look for firm fruit, which will maintain its shape when grilled. Use any combination of fruit you prefer.

Yield: 8 servings

Ingredients

• Syrup:
• 1 3/4  cups  ruby port
• 2/3  cup  sugar
• 1/4  cup  dried tart cherries
• 2  tablespoons  red wine vinegar
• 
  Fruit:
• 2  apricots, halved and pitted
• 2  peaches, halved and pitted
• 2  nectarines, halved and pitted
• 2  plums, halved and pitted
• 1 1/2  tablespoons  canola oil
• 1  tablespoon  sugar
• 1/4  teaspoon  ground cinnamon
• Cooking spray
• 4  cups  vanilla low-fat ice cream

Preparation

To prepare syrup, combine the first 4 ingredients in a medium saucepan over medium-high heat; bring to a boil. Cook for 10 minutes or until slightly syrupy. Cover and set aside.

Prepare grill.

To prepare fruit, brush outsides of apricots, peaches, nectarines, and plums with oil, and sprinkle cut sides of fruit evenly with 1 tablespoon sugar and cinnamon. Place fruit on a grill rack coated with cooking spray. Grill 4 minutes on each side or until tender. Place fruit on a cutting board; cool 5 minutes. Cut each fruit half into 4 slices.

Place 1/2 cup of ice cream into each of 8 bowls. Top each serving with 8 pieces of fruit and 3 tablespoons syrup. Serve immediately.

Nutritional Information

Calories:

291 (19% from fat)

Fat:

6.1g (sat 2.1g,mono 2.5g,poly 1g)

Protein:

4.2g

Carbohydrate:

49.8g

Fiber:

1.7g

Cholesterol:

18mg

Iron:

0.5mg

Sodium:

52mg

Calcium:

115mg