Ingredients

6 large bananas, unpeeled, stems removed
2 cups semisweet chocolate chips
1 (10.5 ounce) package miniature marshmallows

Preparation

Preheat the grill for high heat.

Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.

Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.

Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.

Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Unwrap bananas, open the peels wide, and eat with a spoon.

Tailgaters Grilled Banana Splitz Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

A simple feast for a summer's day; the refreshing taste of red fruits combined with a hint of mint and basil.

Ingredients

• 250ml monbazillac or desert wine
• 90ml red wine, cabernet sauvigon
• 100g water
• 40g sugar, caste
• 10ml vanilla syrup
• 5g mint
• 3g basil, fresh
• 225g raspberries
• 160g strawberries, stemmed, halved and quatered
• 40g wild strawberries (optional)
• 1/2 charentais melon, scooped into 12 balls with parisienne spoon
• 100ml chilled pink champagne

Method

Planning ahead

This dish can be prepared 4-6 hours in advance.

To prepare the red fruit soup

• Bring to the boil and two wines, sugar and vanilla. Flambe the liquid (*1) and turn off the gas. Add the muslin bag with mint and basil to infuse the liquid and water. Cool down approx 40oC (*2). Add the raspberries and the melon balls. Refrigerate for at least 4 hours.

To serve

• Place the soup and fruit into a large serving bowl or 4 individual bowls. Pour approx 2 tablespoons of the pink champagne over the top as you are serving.
• Chef's notes:
• (*1) This is to burn off the alcohol to give a rounder flavour, but it also means that children will also be able to enjoy this dessert.
• (*2) If the soup is too hot the raspberries will cook and puree. 40oC is the best temperature to get an exchange of flavours.

BBQ Recipe – BBQ Style Summer Fruits Explosion is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

DonÂ’t blink! This grown-up version of a childhood favourite will disappear fast.

Ingredients

• 1/2 cup mascarpone cheese
• 1/4 cup mini semisweet chocolate chips
• 1 tablespoon finely chopped candied orange peel
• 1/2 teaspoon vanilla
• 24 chocolate graham crackers, each 2-1/2 inches square
• 1 cup mini marshmallows

Method

• Mix cheese, chocolate chips, orange peel, and vanilla. Spread one teaspoon of mixture on each cracker. Top 12 crackers with 7 to 8 marshmallows. Cover with remaining 12 crackers.
• Place crackers in centre of cooking grate. Grill 2 minutes. Serve warm.

Makes 12 servings.

Totally Decadent S’mores BBQ Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

• 3 of each peaches, apples, bananas, oranges (use fruit that is just under-ripe)
• A few tablespoons lemon juice
• 75 g (3 oz) glacé cherries
• A little cranberry jelly
• Schwartz Mixed Spice for sprinkling

Method

• Remove the stones from the peaches and core the apples. Cut each fruit into eight pieces. Place in bowl with a little lemon juice and stir so that each piece of fruit is covered to prevent browning. Peel the bananas and cut into 2.5cm (1'') slices.
• Thread the fruits alternately onto four kebab skewers, placing a glacé cherry at intervals as desired. Brush the fruits all over with the cranberry jelly and sprinkle with Mixed Spice.
• Place carefully on a hot barbecue turning and brushing the kebabs frequently with the cranberry jelly and sprinkling with Mixed Spice as necessary.
• Cook for just long enough to warm the fruits. Serve as an accompaniment with all barbecued meals or as a sweet course.

Makes 4 servings.

BBQ Recipe – Tropical Kebabs is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

This jazzed up version of a classic snack adds fun with chips of toffee and chocolate.

Ingredients

• 6 cups (7-1/2 ounces) crisp rice cereal
• 1 6-ounce package milk chocolate English toffee chips
• 4 cups (6 ounces) mini marshmallows
• 3 tablespoons butter
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips, divided
• 2 8 x 5-1/4–inch foil disposable pans
• In large bowl combine cereal and toffee chips.

Method

• In a 2-quart glass bowl, microwave marshmallows and butter on high for 2 minutes. Stir to combine. Microwave on high for 1 additional minute. Add vanilla extract and stir well. Pour over cereal mixture; stir until cereal is well coated.
• Press mixture immediately into two 8 x 5-1/4–inch disposable lightly greased foil pans, spreading evenly. Cool.
• Sprinkle each pan with 1/4 cup mini chocolate chips. Place pans on cooking grate for 2 to 3 minutes or until warm and chocolate is soft. Remove from heat and spread chocolate over cereal evenly. Cut into 16 bars. Serve immediately.

Makes 16 servings.

Warm and Chewy Cereal Treats BBQ Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

This traditional-style English pudding is so thick, itÂ’s almost like a soft cake. It tastes wonderful served warm right from the grill and even gently reheated the next day.

Ingredients

For the pudding

• 4 eggs
• 6 tablespoons sugar
• 2 tablespoons dark rum
• 1 vanilla bean (tiny black seeds only)
• 1/8 teaspoon salt
• 1-3/4 cups milk
• 1-1/2 cups flour

For the sauce:

• 2 cans (16-1/2 ounces each) bing cherries in juice
• 4 tablespoons sugar
• 2 tablespoons dark rum
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Non-stick cooking spray
• Whipped cream or vanilla or cherry ice cream

Method

To make the pudding batter

• In large mixing bowl beat eggs and sugar until frothy. Add rum, vanilla, and salt; beat well. Add milk and flour; mix to combine. Set aside.
• Strain cherries, reserving juice. Set cherries aside.
• Make the sauce: In a small saucepan, combine cherry juice, sugar, and rum. Bring to a boil. Meanwhile, dissolve cornstarch in water, stirring until smooth. Whisk cornstarch liquid into hot cherry juice mixture. Return to a boil; boil one minute, stirring constantly. Remove from heat.
• Spray a flameproof 10-inch round baking dish with non-stick cooking spray. Pour 1/3 of batter in bottom of pan; cover with the cherries. Pour remaining batter over cherries.
• Place baking dish in centre of cooking grate. Cook 40 to 45 minutes. Serve warm with cherry juice sauce. Top with whipped cream or ice cream.

Makes 8 servings.

Note: To remove vanilla seeds, slit vanilla bean pod in half lengthways. Carefully scrape out the tiny black seeds with the tip of a sharp knife. Save the empty pod and store it for up to six months in granulated sugar. Use the vanilla-flavoured sugar for coffee, whipped cream, or baking. Use the emptied pod to flavour a custard or dessert sauce.

Warm Cherry Pudding With Cherry Juice Sauce BBQ Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Sekel and Forselle pears are widely available in winter and are perfect for this warming side dish.

Ingredients

• 2 cups dry white wine
• Juice of one oranges
• 2 tablespoons sugar
• 1/2 stick cinnamon
• 2 whole cloves
• 6 whole shallots, separated into cloves, peeled, and trimmed
• 6 Sekel or Forselle pears (about 2-1/2 pounds), peeled, halved, and cored

Method

• In a shallow saucepan combine wine, orange juice, sugar, cinnamon, and cloves. Bring to a boil over medium-high heat. Add shallots and simmer over low heat for 5 to 6 minutes. Add pear halves and continue simmering until pears are fork tender, about 5 to 8 minutes.

Makes 6 servings.

Poached Shallots and Pears BBQ Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Don’t hesitate to pack in all the plums—they cook down when you bake them, sweetening the dough.

Ingredients

• 3-1/2 cups all-purpose flour
• 1 cup warm milk (105°F/41°C to 115°F/46°C)
• 1 ounce fresh yeast cake or 2 packages (1/4 ounce each) active dry yeast
• Pinch sugar
• 1/2 cup butter, melted
• 3 egg yolks
• Pinch salt
• 5 pounds prune plums
• Cinnamon-sugar
• 3/4 cup chopped almonds
• 3/4 cup plain bread crumbs
• 3/4 cup granulated sugar
• 1/2 cup plum brandy (Zwetschgenwasser) or cherry brandy (kirsch or Kirschwasser)

Method

• In a large mixing bowl place flour; make a well in the centre. In a small bowl combine warm milk, crumbled yeast (or active dry yeast) and pinch of sugar; stir to dissolve. Pour yeast mixture into well and let set 5 minutes.
• In a small bowl combine butter, egg yolks, and salt; add to well. Knead liquid into dry ingredients until dough is smooth, elastic, and easy to shape into a ball. Work in more flour (about 1/2 cup) if needed. Dust with flour. Cover with a damp towel and proof in a warm spot until doubled, about 1 hour.
• Punch down dough; turn onto lightly floured surface and roll out 1/2-inch thick. Place on a greased 15x10x1-inch baking sheet; cover with a damp towel and proof for 20 minutes.
• Cut plums into quarters lengthways, removing pits. Arrange plum quarters on dough vertically, poking ends into the dough (pack tightly); dough should be soft enough to support plum quarters on end. Sprinkle with cinnamon-sugar. Cover and proof for 10 minutes.
• Place baking sheet inside another 15x10x1-inch baking sheet to create an air cushion between heat source and bottom of cake. Place cake in centre. of cooking grate. Cook for 40 minutes.
• Meanwhile, in a dry sauté pan combine almonds and bread crumbs; toast over medium heat until golden. Remove from heat and place in a medium mixing bowl; cool slightly. Add sugar and plum or cherry brandy; stir.
• Remove cake from grill; sprinkle almond mixture on top of cake.

Makes about 25 2x3-inch pieces.

BBQ Recipe – Plum Cake Zwetschgenkuchen is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

The trickiest part of this recipe is cutting the pineapple, and thatÂ’s a cinch, so keep the grill lit and delight your guests with this tropical finale.

Ingredients

For the glaze

• 3 tablespoons unsalted butter
• 2 tablespoons fresh lime juice
• 1 tablespoon light brown sugar
• 1/8 teaspoon vanilla extract
• Pinch kosher salt
• Pinch freshly ground black pepper
• 1 ripe pineapple

Method

To prepare the glaze

• In a small saucepan, combine the glaze ingredients and place the pan over medium heat until the butter and sugar have melted, stirring occasionally.
• Lie the pineapple on its side. Using a large, sharp knife, trim about 1 inch from the bottom of the pineapple. Cut the rest of the pineapple, including the crown of leaves, in half lengthways. Then cut each half in half, being careful to keep some of the crown attached to each wedge. Using a brush, spread some of the glaze over the flesh.
• Grill the pineapple wedges over Direct Medium heat on all three sides until they are warm, about 9 minutes, turning every 3 minutes. Remove from the grill. Starting at the bottom end of each pineapple wedge and holding the blade of the knife parallel to the work surface, make a cut between the flesh of the pineapple and the outer shell, and continue the cut along the full length of the shell. With the flesh still resting in the shell, cut the flesh in bite-sized pieces. Brush the remaining glaze over the pineapple and allow it to drip down between the pieces. Serve immediately.

Makes 4 servings.

Pineapple Wedges With Citrus-Butter Glaze BBQ Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

• 3 firm bananas
• 1/2 cup margarine, melted
• 1/2 cup brown sugar
• dash cinnamon
• 6 thin slices pineapple, fresh or canned
• 1/2 to 1 tsp. rum extract or 2 Tbsp. dark rum
• 6 large scoops vanilla ice cream

Method

• Cook bananas in peel on gas grill over medium-high flame 5 to 7 minutes per side (until peel is dark brown).
• Combine margarine, brown sugar, pineapple and cinnamon; stir until syrupy.
• Add peeled, cooked bananas cut in fourths, and pineapple slices. Baste in syrup, turning until fruit is glazed. Add rum extract or rum.
• Place a pineapple slice in each bowl; top with scoop of ice cream and banana sauce.

Makes 6 servings.

BBQ Recipe – Pineapple Bananas Foster is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

The sumptuous flavour of grilled pears is made all the more irresistible with this to-die-for caramel rum sauce. Mouthwatering is an understatement!

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/4 cup dark rum
• 4 fresh pears, cored and quartered
• Powdered sugar
• 4 slices pound cake, cut 2 inches thick
• Whipped cream (optional)
• Fresh mint (optional)

Method

• Place the sugar in a non-reactive pan and caramelise over medium heat. When it liquefies and is dark brown in colour, add the cream and reduce heat. Add the butter and rum. Stir until butter is melted; set mixture aside.
• Dust pears with powdered sugar and place in centre of cooking grate. Grill pears 10 to 15 minutes, until tender, turning once halfway through grilling time.
• Sprinkle each slice of pound cake with powdered sugar; tap off any excess. Place cake slices in centre of cooking grate. Grill 2 minutes, turning once halfway through grilling time. Transfer to warming rack and continue grilling for about 2 minutes to warm through.
• Cut cake slices in half on an angle. To serve, cross each half piece with the other half on a serving plate. Arrange pears around cake and drizzle with caramel sauce. Garnish with whipped cream and mint, if desired.

Makes 4 servings.

Pound Cake With Grilled Pears and Caramel-Rum Sauce BBQ Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

BBQ recipe - raspberry shortcake & chocolate cream

A classic bbq dessert - crumbly shortcake with a rich raspberry sauce, topped off with a smooth chocolate cream.

Ingredients

For the cake

• 3 cups sifted all-purpose flour

• 1 tablespoon baking powder

• 1/2 pound (2 sticks) very soft butter

• 1 cup sugar

• Zest of one lemon

• 4 large eggs

• 3/4 cup milk

For the raspberry sauce

• 1/2 cup water

• 1/4 cup sugar

• 1 cup tangerine or orange juice

• 1 teaspoon arrowroot

• 3 six-ounce packages (6 cups) fresh raspberries

For the chocolate whipped cream

• 1 cup heavy cream, very cold

• 1/4 cup chocolate syrup

Method

Cake instructions

• Cream the butter, sugar, and lemon zest together in a large mixing bowl until well blended. Add eggs one at a time, beating to blend them in with the mixture. Continue beating as you pour in the milk.

• Combine flour and baking powder in a separate bowl, then slowly add these dry ingredients to the mixture. When well mixed, beat for a couple of minutes at high speed. Pour the resultant mixture into a 5"X 9" loaf pan lined with greaseproof paper.

• Place the pan on a small, inverted baking sheet, and place in the centre of the barbecue. Cook for 50 to 60 minutes, then, when cooked, remove from grill. Allow the cake to rest in the pan for 10 minutes before turning onto a cooling rack.

• Raspberry sauce instructions: In a large saucepan, stir the water and sugar together. Simmer for 5 to 8 minutes; remove from heat and cool for 10 minutes. Whisk arrowroot into the tangerine juice until dissolved; pour slowly into the sugar water. Return to a simmer and simmer for 10 minutes, whisking constantly. Fold in the raspberries. Allow to marinate for 10 minutes.

• Meanwhile, make the chocolate whipped cream. In a large mixing bowl, stir cream and syrup together. Whip to soft peaks.

• Place a slice of batter cake on a plate, top with raspberry sauce, and mound with the chocolate whipped cream.

Serves 8.

BBQ Recipe – Raspberry Shortcake & Chocolate Cream is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

This is a tasty and quick dessert that makes for a fruity ending to a BBQ feast. Try out the same recipe with different fruits according to what is in season.

Ingredients

• 6 ripe peaches or nectarines
• 2 teaspoons gourmet vanilla syrup or golden syrup,
  plus a little extra (optional)
• 1 tablespoon clear honey
• 1 tablespoon oil
• 150g crème fraîche
• 200g fresh raspberries
• Fresh mint sprigs, to garnish

Method

• Cut the peaches in half and remove the stones. Mix the vanilla or golden syrup, honey and oil together in a small bowl and drizzle this over the peach halves.
• Barbecue the peaches over Direct Medium heat for 3 to 4 minutes, turning once, to sear the fruit.
• Put the crème fraîche in a bowl and stir in the raspberries (reserve a few to use as a garnish).
• Serve the cool raspberry crème fraîche with the hot fruit, a little extra vanilla syrup, the reserved raspberries and some mint sprigs, if desired.

TIP: Experiment with different flavours according to which fruits are in season.

BBQ Recipe – Seared Peaches With Vanilla Syrup & Fresh Raspberries is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Lebkuchen is similar to gingerbread, but made with nutmeg instead of ginger.

Ingredients

For the cake

• 2 tablespoons butter
• 2/3 cup honey
• 1/2 cup packed brown sugar
• 2 cups all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1 egg
• 1/2 cup chopped almonds
• 1/2 cup chopped mixed candied fruits
• 2 tablespoons cherry brandy (kirsch or Kirschwasser)

For the lemon icing:

• 1-1/2 cups powdered sugar
• 1 egg white
• 1/2 teaspoon finely grated lemon zest
• 1 teaspoon lemon juice

Method

To make the spice cake:

• In a small saucepan melt butter. Add honey and brown sugar; heat through until sugar is dissolved. Cool completely.
• In large mixing bowl combine flour, cinnamon, baking soda, and nutmeg. Add cooled butter mixture and egg; mix completely. Fold in almonds, candied fruits, and cherry brandy.
• Spread batter on lightly greased 15x10x1-inch baking sheet. Place baking sheet in centre of cooking grate. Cook 15 to 20 minutes.
• To make the lemon icing: In a small bowl combine all icing ingredients; beat until smooth.
• Remove cake from grill and immediately cut into desired shapes—such as circles, squares, or hearts—with cookie cutters or the tip of a knife. Brush with lemon icing while shapes are still hot.

Makes about 36 two-inch square shapes.

BBQ Recipe – Spice Cake Lebkuchen is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

In the late 1800s, famous French chef Auguste Escoffier created a dessert for Dame Nellie Melba, a celebrated Australian opera singer. Called peach Melba, the immediately popular recipe consisted of poached peaches, vanilla ice cream, and raspberry sauce. Here is a twist on that classic summertime dish.

Ingredients

For the sauce:

• 1 pound dark cherries, pitted (about 1 cup)
• 1 tablespoon sugar
• 1/2 cup dry red wine
• 1 teaspoon balsamic vinegar
• 1 teaspoon kirsch (cherry liqueur)

For the peaches:

• 4 medium peaches
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 1 cup vanilla ice cream
• 4 cookies

Method

To make the cherry sauce:

• In a sauté pan over medium-high heat, combine the pitted cherries, sugar, red wine, and balsamic vinegar. Bring to a simmer and cook, stirring occasionally, until the fruit is soft, 6 to 8 minutes.
• Transfer the mixture to a food processor and purée until completely smooth. Return the mixture to the sauté pan over medium-high heat. Add the kirsch. Simmer until reduced to about 1/4 cup, 1 to 2 minutes.
• Cut the peaches in half and remove and discard the pits. Place the halves in a medium bowl. In a small saucepan set over low heat, melt the butter and brown sugar together.
• Coat the peaches with the butter mixture. Grill the peaches over Direct Medium heat until grill marks are clearly visible and the peaches are soft, 10 to 12 minutes, turning once halfway through grilling time.
• While the peaches are still warm, layer each serving glass with 2 peach halves, 1 scoop ice cream, and 1 tablespoon cherry sauce. Tuck a cookie into each glass. Serve immediately.

Makes 4 servings.

Grilled Peaches With Fresh Cherry Sauce BBQ Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

The perfect homage to summer: BBQ grilled fresh fruit in a light liqueur sauce. A light sparkling wine with angel food cake and grilled fruit, surely a marriage made in heaven! The caramelized grilled fruit makes this dish a match for malt.

Ingredients

• 5 small, ripe peaches, quartered and pitted
• 6 small, ripe plums, quartered and pitted
• 1 cup of water
• 3/4 cup orange-flavored liqueur
• 3/4 cup sugar
• Zest from 1 lemon
• 2 teaspoons pure vanilla extract

Method

• Angel food cake or low-fat vanilla frozen yogurt (optional).
• Place fruit pieces in center of cooking grate. Grill for 4 to 6 minutes, just until fruit is warmed through and grill marks have begun to appear, turning once halfway through grilling time. Remove from grill and set aside.
• Combine water, liqueur, and sugar in a saucepan and bring to a boil. Meanwhile, cut the zest from the lemon and add it in strips to the pan, along with the vanilla. Continue boiling until liquid is reduced and syrupy, about 15 minutes.
• Transfer syrup to a serving bowl. Cut grilled fruit into bite-size pieces and add to syrup; stir. Chill at least two hours to allow fruits to absorb the flavor of the syrup. Compote may be prepared a day in advance and kept in the refrigerator overnight.
• Serve compote with a little of the syrup spooned over Angel Food Cake or frozen yogurt, if desired.
• Makes 6 servings.
• Note: Compote can also be made with 3 apples and 3 ripe pears, all quartered and cored. Change grilling time to 6 to 8 minutes and turn once halfway through grilling time.

Grilled Fruit Compote BBQ Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

This traditional French pudding is based on dessert apples, and it is a batter pudding, rather like a clafoutis. Gateau Paysanne is best served just warm and needs no last minute attention. A superb BBQ dessert.

Serves: 6-8

Ingredients

• 750g (1 1/2 lb) dessert apples, peeled, cored, quartered and thinly sliced
• 175g (6oz) caster sugar
• 2 eggs
• 200ml (7 fl oz) creme fraiche
• 50g (2oz) plain flour
• 50g (2oz) currants
• 75g (3oz) butter, plus extra for greasing optional garnish: caster or icing sugar

Method

• You will require an ovenproof dish measuring about 20cm x 20cm x 5cm deep (8 inches x 8 inches x 2 inches) or one holding approximately 1.5l (3 pints).
• Grease the dish. In a bowl, whisk the sugar with the eggs, then blend in the creme fraiche and the flour to make a smooth batter. Spoon about a third of this batter into a cup (or the empty creme fraiche container) and reserve.
• Mix the apple slices and currants with the larger quantity of batter. Pour the mixture into the buttered dish roughly level with the back of a spoon. Try to leave several apple pieces sticking up to burn or caramelise as this will enhance the appearance of the dish.
• Prepare the barbecue for 'Indirect heat' cooking.
• Place the dish on the barbecue and bake for about 15 minutes. Allow an extra few minutes if the air temperature is low. Meanwhile, having melted the butter, mix it thoroughly with the reserved batter.
• Pour the butter / batter mix over the apple / batter mixture and return the dish to the barbecue for a further 15-20 minutes, or until the top of the pudding is golden brown.
• Remove from the barbecue and allow to cool for several minutes.
• Serve with single cream, clotted cream or vanilla ice-cream.

Gateau Paysanne BBQ Dessert Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Fresh figs with honey sauce BBQ recipe

There are many varieties of fresh figs. Mission figs are small and black. The large Brown Turkey figs are green with a purple blush. Calimyrna are large and yellow-green, related to the similar Smyrna. Kadota are also yellow-green but smaller. All are luscious, with a soft, sweet centre.

Ingredients

• 1/2 cup honey

• 3 tablespoons fresh lemon juice

• 1 pint fresh figs (about 8 to 12), stems trimmed, halved lengthways

Method

• In a small saucepan combine the honey and lemon juice and stir until blended.

• Lightly brush the cut sides of the figs with some of the honey mixture. Leave the remaining honey mixture in the pan. Grill figs, cut-side-down, over Direct High heat until golden, 2 to 3 minutes, turning once halfway through grilling time. Use a spatula to lift figs from the grate and transfer to a plate to cool slightly. If the figs are large, cut them into 1/2-inch wedges.

• Add the figs to the remaining honey mixture in the saucepan. Heat gently over low heat. Serve over ice cream, yoghourt, or angel food cake.

Makes 6 to 8 servings.

Fresh Figs With Honey Sauce BBQ Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Cranberry apple cake BBQ recipe

The warm baked scent of this fruit-studded cake is the stuff memories are made of.

Ingredients

• 3/4 cup sugar

• 3 egg yolks, beaten

• 3 tablespoons lemon juice (juice of 1 lemon)

• 1 cup flour

• 2 teaspoons baking powder

• 3 ounces milk

• 3 large Granny Smith apples, peeled, cored, and sliced

• 1/2 cup cranberries, fresh or frozen

• 1-1/2 teaspoons cinnamon

• 1-1/2 teaspoons sugar

• Powdered sugar (optional)

• Vanilla ice cream (optional)

Method

• Whip sugar and egg yolks until creamy; add lemon juice and mix well. Fold in flour and baking powder; add milk and mix to make a smooth batter. Grease an 8 x 8 x 1-3/4-inch heavy-duty aluminium pan (or fireproof casserole, or 9-inch springform pan).

• Place apples and cranberries in a medium bowl. Sprinkle with cinnamon and sugar; toss to coat.

• In baking pan, layer half of the batter, half of the fruit mixture, remaining half of batter, then the remaining fruit mixture.

• Place an empty baking pan upside down in the centre of the cooking grate. Place cake on inverted baking pan. Grill for 35 to 40 minutes or until a knife tip inserted in the centre comes out clean. Remove from grill and let rest for about 5 minutes. Dust with powdered sugar and serve with vanilla ice cream, if desired.

Makes 6 servings.

Note: Cake can be made with pears, peaches, or plums instead of apples, and blackberries in place of cranberries.

Cranberry Apple Cake BBQ Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Chunky chewy chocolate cookies BBQ recipe

To bake these fabulously chocolatey cookies on your grill, use a heavy-duty baking sheet that you can place over Indirect heat. By adjusting the amount of sweet raisins or dried cherries in the batter, you can suit your own preference for chewiness.

Ingredients

• 1/2 cup unsalted butter

• 1 package (11-1/2 ounces) semisweet chocolate chunks, divided

• 3 large eggs

• 1 cup light brown sugar, firmly packed

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1/2 cup cocoa

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 cup coarsely chopped walnuts

• 1 cup flaked coconut

• 1 cup raisins or dried cherries, or use half of each

Method

• In a saucepan over very low heat, melt the butter with 1/2 package (about 1 cup) of the chocolate chunks, stirring constantly until smooth. Set aside to cool to lukewarm.

• In a large bowl using an electric mixer, beat the eggs, brown sugar, and vanilla until light and fluffy. Beat in the cooled butter-chocolate mixture.

• In a medium bowl, sift the flour, cocoa, baking powder, and salt together. Gradually stir into the large bowl of batter. Add the walnuts, coconut, raisins and/or cherries, and the remaining 1 cup of chocolate chunks; stir to blend. Batter will be stiff.

• Use a tablespoon and wet fingertips to drop 1-inch mounds of the batter onto a cookie sheet lined with parchment paper, keeping the mounds about 2 inches apart (the cookies do not spread when baked). Grill the cookies in batches over Indirect Medium heat for 20 minutes, keeping the grill's temperature as close to 350° F as possible. Remove from the grill and let the cookies cool on the cookie sheet until they are easy to remove with a spatula, 2 to 3 minutes. Transfer the cookies to a cooling rack and allow them to cool completely.

Makes about 36 cookies.

BBQ Recipe Chunky Chewy Chocolate Cookies is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!