Fire and Smoke: Rosemary Grilled Fruit and Angel Food Cake

These barbecue recipes will have your mouth watering before you even fire up the grill.


| August/September 2002





Rosemary Grilled Fruit and Angel Food Cake  

Serves 6

Toward the end of the summer when rosemary, sage, oregano, and lavender have grown long and woody, the stems are perfect for kebab skewers. Lemongrass, whittled licorice root, and grape root can also be threaded with strips of meat and chunks of vegetables or even, as in this case, cake and fruit.

• Six 12-inch rosemary stems
• 1 cantaloupe or honeydew melon
• Half an angel food cake
• 3 tablespoons olive oil

1. Strip the leaves from rosemary stems and set them aside for use in the sauce (recipe follows).
2. Soak the stems in water for 1 hour or longer. Cut the melon in half and discard the seeds.
3. Cut the melon and angel food cake into 1-inch pieces. Pat the soaked rosemary stems dry and rub them with olive oil.
4. Thread the cake pieces on two skewers and the melon pieces on the remaining skewers.
5. Grill the fruit kebabs for 2 to 3 minutes on each side and the cake kebabs for 1 to 2 minutes, until lightly browned.
6. Remove from the skewers and serve warm with Rosemary Sauce (recipe follows).

Rosemary Sauce  

Makes 1/2 cup





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