Mixed Fruit Grill with Spiced Lemon Cream
|Heavy cream||6 Fluid Ounce, chilled (Double , 3/4 Cup, 180 Milliliter)|
|Nonfat dry milk||1 Tablespoon|
|Honey||3 Ounce (1/4 Cup, 90 Gram)|
|Finely grated lemon zest||2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Apples||4 (Preferably Golden Delicious)|
|Firm ripe pears||4 (Preferably Bosc)|
|Unsalted butter||3 Tablespoon, melted|
Prepare a fire for direct-heat cooking in a grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
To prepare the spiced lemon cream, in a small bowl, combine the cream and the dry milk.
Using a wire whisk or an electric mixer, beat until stiff peaks form, then fold in the honey, lemon zest, lemon juice and cinnamon.
Cover and refrigerate until serving.
To prepare the fruit, halve, peel and core the apples and pears.
Place the fruit in a large bowl and toss with the melted butter and sugar.
Arrange the fruit, cut side down, on the rack.
Grill, turning every 10 minutes, until lightly browned and tender but not mushy when pierced with the tip of a sharp knife, 25-30 minutes total.
To serve, transfer to a platter or individual plates.
Serve warm or at room temperature.
Pass the lemon cream at the table.