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This is a relatively guilt-free summer dessert that capitalizes on the delicious fresh berries available at this time of year. When summer fruits are abundant, I do my best to utilize them in desserts that don't add too much in the way of sugar and fat so that I'm not cancelling out all the nutritional benefits the fruits have to offer.
Just in case you thought tequila was only good for cocktails, it actually makes a wonderful marinade for fruit. The pineapple rings are easy to grill (easy to grab and flip with tongs), and they go well with any Caribbean or tropical-themed meal. When you grill the tequila-soaked pineapple rings, you get a rich, smoky flavor with a hint of sweetness from the fruit and brown sugar.
Lime juice and fresh lime zest add flavorful tang to the buttery-rum richness of this recipe. Grilling the bananas gives them a little bit of a smoky quality that is just right - not too overpowering. Our bananas were probably a little more ripe than they should have been, so we had a little trouble with breakage on the grill. To avoid that problem, choose bananas that are yellow, but still show some green near the stems.
Fresh berries are plentiful in early July and because of their patriotic colors, dessert recipes that use both strawberries and blueberries are popular choices for backyard barbecues and summer gatherings. I tried a bit of a twist on the standard fruit crisp using a dash of amaretto and some crushed amaretti cookies. Next time around, I'll add some chopped almonds to the crumble topping for a little extra crunch and flavor.
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