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October 29, 2015

Grilled Peaches, Pineapple and Pears with Gorgonzola Sauce served over Quinoa

Wow, this turned out good if I do say so myself. I got the idea for this recipe from my friend Penny. She made a roasted grape pizza with gorgonzola, walnuts and honey. So I made a few changes and it was really good. This was one of the recipes I shared at my Glass Bazaar cooking class this week.

Since I couldn't find good peaches this time of year, I substituted and used grapes. I also wanted this to be used as a complete meal with protein so I added Quinoa. I've always liked quinoa but now I love it. I am having it for breakfast on a regular basis fixed like this....

Serves 8


1 fresh pineapple, sliced into 8 slices, about 1/2 inch thick
2 fresh RIPE peaches, washed and cut into 4 slices
2 pears, washed and sliced into 1/2 inch thick slices
1 tablespoon fresh mint, roughly chopped for garnish


Grill fruit on a prepared grill or grill pan until heated through. To serve, cut each pineapple slice into 4 slices, place with a peach slice (can slice peaches into more slices) and pears slices onto serving plates. Top with the gorgonzola sauce and garnish with roughly chopped mint. Serve over Quinoa.

Gorgonzola Sauce: Heat 1 cup heavy cream or evaporated milk until warm. Add 2 tablespoons sugar, 4 ounces gorgonzola and 4 ounces cream cheese. Heat slowly until melted. Serve warm.

Quinoa: Mix 4 cups prepared quinoa with 1/4 cup maple syrup (or more if you want it a little sweeter) and 2 tablespoons roughly chopped walnuts. Melt 2 tablespoons butter in non-stick skillet. Add Quinoa and heat until toasted about 5 minutes on medium high heat.

Terri’s Tips:
Grilled pineapple is also great served as a topping for your favorite burger; or add to fruit salsa, or enjoy as a healthy snack.

Don’t peel fruit before grilling to assist with holding the fruit together during grilling.

For a savory flavor, brush the fruit with grape seed or olive oil before grilling

Save calories by using 1/3 less calorie cream cheese. Using evaporated milk or 2% milk works just as well without all the fat. In fact I recommend using 1% milk to save even more calories. The cheese thickens the sauce and makes it rich and creamy.

Posted by terri at October 29, 2015 11:37 PM