This was in the Boston Globe, and it looks really good - can you figure a way to cut out the butter? Would Pam work?
The dark chocolate needs to be a special occassion food, but once in a while. The fruit broiled without the chocolate would be good too - I did this with pears and it was good.
Grilled or broiled stone fruits with dark chocolate centers
Cover StoryAugust 17, 2011
Perfect for that beautiful farmers’ market fruit that isn’t quite juicy-ripe enough to eat over the sink for breakfast. Choose fruit that’s not too soft, so it holds together on a hot grill or under the broiler. Add chocolate for the last minute of cooking. Finish with a sprinkle of sea salt or confectioners’ sugar, and if you like, generous scoops of vanilla ice cream. If you cannot get the pit out of the fruit, use the tip of a paring knife to ease it out.
2 peaches, halved and pitted
2 plums or pluots, halved and pitted
4 tablespoons ( ½ stick) butter, melted
3 ounces dark chocolate, cut into 6 squares
Sea salt or confectioners’ sugar (for sprinkling)
1. Light the grill or turn the broiler to high.
2. Dip the cut sides of the fruit halves in butter.
3. To grill: Set the fruit, cut sides down, on the grill. Cook for 3 minutes. Turn and cook cut sides up for 1 minute. Add the chocolate to each center, cover the grill, and cook 1 minute more or until the chocolate melts. To broil: Set the fruit in a broiler pan. Broil 8 inches from the element for 6 minutes until the tops caramelize and the fruit softens. Add the chocolate to each center and return to the broiler for 1 minute more or until the chocolate melts.
4. Sprinkle the fruits with sea salt or confectioners’ sugar. Catherine Smart