Many different kinds of fruit taste great when cooked over an open fire. They don't require a lot of prep, and they can be used in many different dishes.
We usually put the fruit on the grill first - before we add the wood chips or chunks, and that way, they don't get an overpowering smoky taste. When they are done, they sit on the back of the stove and wait patiently until they are needed, whether as an accompaniment to a smoked salmon, or a delicious dessert.
Don't miss the Peaches "Foster," a new take on a classic dish from the Brennan Family (Brennan's, Commander's Palace, Palace Cafe, etc.) in New Orleans, that was named for a family friend. We think he'd approve.
Grilled Figs with Brie
Grilled Mangos with prosciutto