Over-the-Top Dessert: This knife-and-fork dessert from pastry chef Michael Glissman is
a fantastic showcase for seasonal fruit at its peak; caramelizing the
fruit on the grill intensifies its flavor. The grilled bread served
alongside soaks up the sweet juices.
3 tablespoons melted butter ¼ cup brown sugar Fruit: pineapple, mango, kiwi, papaya 8 (12 inch) bamboo skewers, soaked Golden Fig Lemon Rosebud Sugar
Combine butter and brown sugar. Cut fruit into equal sizes; thread on skewers. Brush melted butter mixture over fruit on all sides. Sprinkle generously with Golden Fig Lemon Rosebud Sugar. Grill or broil for 10-15 minutes, turning once.
Serve grilled fruit with angel food cake, vanilla bean ice cream, sweetened whipped cream, meringue shells.