Ingredients:
1- each pear
1-each peach
1- each banana
1-can 14 ounces of pineapple rings in juice
1-bottle of "Colonel De's Blueberry mint Vinegar "
2-each foil pieces 6 inch by 10 inch
1-each bottle of Balsamic reduction or glaze
Directions:
Wash the pear and the peach.
Open the can of pineapples and remove 4 slices, transfer and refrigerate the left-over
pineapple. Peel the banana.
Slice the pear and the peach around their cores. Slice the fruit into sections and place onto
the foil. ¼ the slices of pineapple and place divided parts into the foil.
Slice the banana on the bias for larger profile pieces.
Stack the pears first on the foil followed by the peaches, then the pineapple, then the
banana. Place about ¼ of an ounce of "Colonel De's Blueberry mint Vinegar" around and
onto the fruit. (10 to 14 drops is equal to approximately ¼ of an ounce)
Place the sealed pouches onto a pre-heated grill and cook.
If you have an upper grill rack place the fruit pouches on the top while you cook your
entrees below. (Baking time for the top rack of a 350 degree grill is approximately 12 to
16 mins.) Remove from the grill and leave closed until ready to serve.
Upon serving either in the pouch or into a bowl, drizzle the Balsamic glaze over the top
of the fruit.
Other serving suggestions; On top of your favorite Ice Cream, or sponge cakes,
shortcakes, even Granola or cookies.
Try this recipe with all of the specialty infused Vinegars available at Colonel De's
Gourmet Herbs and Spices.
FOX19-WXIX
