Grilled Mixed Fruit

Cook Time: 15 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 1 pint strawberries, hulled and halved
* 4 bananas, halved lengthwise
* 1 cup fresh blueberries
* 1/4 cup sugar
* 1/4 cup chopped fresh mint leaves
* 1 lemon, juiced
* 3 tablespoons simple syrup, recipe follows

Directions

Place a grill pan over medium-high heat.

In a medium bowl, toss the fruit in the sugar to coat. Grill over
medium heat, until a golden crust begins to form on the fruit, about 3
to 4 minutes per side.

In another medium bowl, mix together the mint, lemon juice, and simple
syrup. Arrange the fruit on a serving platter, drizzle the mint syrup
over top, and serve.

Simple syrup:

1/4 cup water
1/2 cup sugar

In a saucepan, combine water and sugar over medium heat. Bring to a
boil, then reduce heat and simmer for 5 minutes, or until the sugar
has dissolved. Take pan off heat and cool the syrup before using. Any
extra cooled syrup can be refrigerated in an airtight container for up
to 2 weeks.

Yield: 1/2 cup

Panna Cotta with Fresh Berries

Cook Time: 7 min
Level: Easy
Yield: 6 servings

Ingredients

* 1 cup whole milk
* 1 tablespoon unflavored powdered gelatin
* 3 cups whipping cream
* 1/3 cup honey
* 1 tablespoon sugar
* Pinch salt
* 2 cups assorted fresh berries

Directions

Place the milk in a small bowl. Sprinkle the gelatin over. Let stand
for 3 to 5 minutes to soften the gelatin. Pour milk mixture into a
heavy saucepan and stir over medium heat just until the gelatin
dissolves but the milk does not boil, about 5 minutes. Add the cream,
honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7
minutes. Remove from the heat. Pour into 6 wine glasses so that they
are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours.

Spoon the berries atop the panna cotta and serve.

Lemon-scented Mascarpone Trifle

Prep Time: 30 minutes
Inactive Prep Time: 30 minutes
Cook Time: 5 minutes
Yield: 6 servings


Ingredients


1/2 cup sugar
1 lemon, zested and juiced
16 ounces mascarpone cheese
1 store-bought pound cake, cut into 1/2-inch thick slices
1/2 cup creme de cassis liqueur
2 cups quartered strawberries (or whole blueberries or whole raspberries)
Fresh mint leaves, chopped, for garnish


Directions

In a small saucepan over medium heat, combine the sugar with the lemon juice. Cook until the sugar has dissolved, about 5 minutes. Let cool.

In a medium bowl, combine the cooled sugar mixture with the mascarpone cheese and the lemon zest. Using an electric mixer, whip on medium speed until the mixture is light and fluffy.

To build the trifle, line the bottom of a trifle bowl with a layer pound cake. Brush the pound cake with some creme de cassis liqueur. Spoon a layer of the cheese mixture over the pound cake, and then a layer of berries. Repeat the layers until all the ingredients are used, finishing with a top layer of berries. Chill in the refrigerator until ready to serve. Garnish with chopped mint leaves.

From: food network