Grilled Donuts with Fruit Salsa

Grilled Orange Ginger Donuts (makes 14 mini dounuts)
¾ cup all-purpose flour

½ cup sugar

1 teaspoon baking powder

2 teaspoons fresh grated ginger

¼ teaspoon salt

1 large egg

8 tablespoons thawed orange juice concentrate

3 tablespoons vegetable oil

1 teaspoon orange marmalade

Stir dry ingredients together. Beat egg separate and add to the dry ingredients. Add the rest of the ingredients and mix well for about 1 minute with mixer or vigorously by hand.

Grilling instructions: Cook the donuts ahead of time in a mini cake donut maker. Grill the donuts when ready to serve to reheat them and flavor them, use some orange marmalade to brush on them as they grill as you would with a marinade for meats. After warmed through, grill marks and flavor has occurred and the donuts have been mopped with glaze, you are ready to eat them up!
Grilled Pineapple Fruit Salsa (make 2 cups)
1 cup pineapple grilled and small diced

1/3 cup strawberries grilled and small diced

1/3 cup kiwi small diced

3 tablespoons orange juice

2 tablespoons sugar

1 teaspoon liquid vanilla

½ tablespoon chopped mint

Prepare the pineapple for the grill by cutting it lengthwise about 1 inch, (cut the core out of the center) place on a medium heated grill rack and let slowly caramelize, you may brush simple syrup on the pineapple if desired while grilling.

Grilling Pineapple Notes:

Grilling pineapple is a tasty treat that most everyone loves to eat, some helpful tips that may make yours even tastier.

1-Keep the heat low and slow, especially when roasting a whole pineapple. It can easily take 30 minutes to caramelize a perfect pineapple.

2- You can mop the pineapple with flavorful syrup or just syrup of choice. Match the profile of the other food it will be served with.

3-Smaller pieces may need a bit higher heat to not lose as much juice, and mopping is recommended.
Crème Anglaise (yields 1 quart)
½ quart half and half

1 vanilla bean, split

6 egg yolks

5 ounces granulated sugar

Using a heavy nonreactive sauce pan, bring the half and half and vanilla bean to a boil. Whisk the egg yolks and sugar together in a mixing bowl. Temper the egg mixture with approximately one-third of the hot half-and half, and then return the entire mixture back to the saucepan with the remaining half and half.

Cook the sauce over medium heat, stirring constantly, until it is thick enough to coat the back of the spoon. Do not allow the sauce to boil.

When the sauce thickens chill in ice bath.
Crème Chantilly (1 quart)
½ quart heavy cream, very cold

1 ½ ounces powdered sugar

1 ½ teaspoons pure vanilla

Place cream in chilled mixing bowl, whip on high speed to incorporate air, add the powdered sugar and vanilla when the cream starts to thicken. Continue to whip until desired thickness.

Note: for this dessert we will fold the custard sauce and stiff whip cream together to make our sauce.

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