- 1/3 cup packed brown sugar or maple syrup
- Juice of 2 oranges
- 2 nectarines or peaches, halved and pitted
- 3 plums, halved and pitted
- 2 bananas, halved lengthwise
- 1 pineapple, peeled, cored, and cut into chunks
- Lemon Zabaglione
- Fresh mint leaves, for garnish
- Prepare a medium-hot fire (425° to 450°F) in a wood-fired grill.
- Stir the sugar into the orange juice until dissolved. Brush the cut fruit with the sugar mixture.
- Grill the fruit, cut side down, for about 5 minutes, or until the fruit is slightly soft and well marked. Move to indirect heat and continue to cook to the desired softness. Remove from the heat and set aside to cool.
- Slice the fruit and keep each kind in a separate bowl. Let stand at room temperature for 30 minutes to allow flavors to mix.
- Portion an assortment of the fruits into 6 bowls. Top with the zabaglione and garnish with mint leaves.