As you can see in this picture, the cherries never made it to the grill (they would have been in a basket) but the apricots, peaches, mangos and pineapple were a nice addition to the pork loin roast.
If you've been reading the blog you've seen my agrodolce sauce on the chevre tarts. Here's another place to serve it. It enhances the flavor of a lot of different foods. I hope you try it.
Time: 20 minutes to grill the fruit. Make the agrodolce 1 hour ahead.
Yield: Serves 12 and is easily scalable to the size of your crowd.
1 Pineapple (sliced and peeled)
1 Mango sliced
1/2 cup Agrodolce Sauce (recipe below)
Simple Agrodolce Sauce
1/2 cup balsamic vinegar
1 tbsp organic honey
1/4 cup pineapple juice
5 dried organic dried apricot halves
1/2 cup sour cherries (these are optional - but my sister has a tree full of them so we got creative)
In a small pan, bring vinegar, juice and honey to a boil. Add apricots and cherries and continue to cook on low heat until the sauce reduces to half its volume. It will be thick and look like molasses. Remove from heat, remove apricots, and keep warm. This sauce will thicken when it cools, so remember that you have to drizzle it on the fruit. If it gets too thick just reheat it and/or add more liquid (water or juice).
While the sauce is cooking, wash all fruit. Cut stone fruit in half and remove the pits (stones). There is no need to peel anything but the pineapple. Peel and slice the pineapple.
Place the fruit on a medium-hot grill and turn after 10 minutes. You're not looking for grill marks on the fruit as much as you are heating it to release the sugars and enhance the flavors.