Why stop at sandwiches and burgers when you can prepare so many delicious grilled desserts without even leaving the patio? With grilled banana split, peanut butter s’mores and many more, these delicious and charred dessert recipes give youevery incentive to keep the flames burning.

So, keep your coals burning to prepare the desserts on the grill after your dinner – no ovens required!

1. Grilled Banana Split:

Turn up the heat on your sundae with a grilled banana split floating in yummy chocolate sauce and ice cream.

Supplies:

For Grilled Banana:

• 4 ripe bananas
• Half cup toasted and chopped walnuts
• 2 tablespoons honey
• 4 tablespoons melted and unsalted butter
• 1 pint ice cream of your favorite flavor
• Whipped cream
• Maraschino cherries, for serving

For Chocolate Sauce:

• 1 ½ cups semisweet chocolate chips
• 2 cups heavy cream

Directions:

1. Heat the grill to medium-high.
2. Leave the peel on, and cut each banana in half lengthwise.
3. Take a small bowl and whisk honey and melted butter together.
4. Brush the cutside of each banana piece with the above honey and butter mixture.
5. Place the banana on the grill with the cutside down, and cook for around 2 minutes until the bananas have softened and grill marks have appeared on them.
6. Now, assemble the banana splits by removing 2 banana halves gently from their peels, and place them on the serving plate.
7. Top it with warm chocolate sauce, cherries, some scoops of ice cream and walnuts, and serve immediately!

2. Berries Dessert Pizza:

Explore the sweeter side of the pizza by grilling the pizzabase dough and smearing the charred rounds with dessert-ready mascarpone cheese and honey. Top it with summer fruits!

Supplies:

• 1 packet store-bought pizza dough
• 2 grilled plums, cut in wedges
• Canola oil, for brushing
• 1 ½ cups mascarpone cheese
• 1 cup blackberries
• Confectioner’s sugar
• 1 cup fresh raspberries
• 2 tablespoons honey
• 1 ½ cups mascarpone cheese

Directions:

1. Heat the grill.
2. Once the grill is hot, shape the dough into a 12-inch round on a flat surface.
3. Brush the base with oil and toss over the grill.
4. Cook until the bottom turns golden brown.
5. Once the dough has browned on the bottom, transfer it to a sheet pan.
6. Mix honey and mascarpone cheese and smear the mixture over the pizza.
7. Scatter the berries and plum wedges on the top, and put the pizza back on the grill.
8. Cook for around 2 minutes, dust with confectioner’s sugar, and serve hot!

3. Grilled Pineapple With Pound Cake And Rum-Caramel Sauce:

Grill the pineapple slices and the cake, and then top them with a sticky rum-caramel sauce, a maraschino cherry, and ice cream. Use a pound cake (store-bought) to speed up the preparation process.

Supplies:

• 1/4^th cup canola oil
• 2 tablespoons dark rum
• Half cup heavy cream
• 1 pound cake, cut into half-inch thick slices
• 2 tablespoons unsalted butter
• 3/4^th cup dark brown sugar
• 1 pineapple, peeled and cut
• Vanilla ice cream
• Maraschino cherries

Directions:

1. Melt the unsalted butter in a saucepan, add brown sugar and rum, and cook.
2. Whisk until the sugar has melted, and the mixture turns smooth.
3. Next, whisk in the heavy cream until it thickens slightly.
4. Transfer the entire mixture to a bowl and keep it aside.
5. Brush the pineapple on both sides with oil and place it on the grill.
6. Grill it until it turns golden brown and is caramelized on both the sides.
7. Remove the pineapples from the grill, stack the slices, and cut them into chunks.
8. Meanwhile, place the pound cake over the grill and cook until it turns light golden brown.
9. Top each piece of pound cake with pineapple chunks and drizzle it with caramel-rum sauce.
10. Top with ice cream and a cherry and serve!

4. Pot Of S’mores:

This easy Dutch oven version of the popular campout treat tastes so good and gooey. The toughest part is to wait for the S’mores to cool down. Yum!

Supplies:

• 1 package whole graham crackers, crushed
• 1 cup butterscotch chips
• 2 cups miniature marshmallows
• 1 can sweetened condensed milk
• Half cup butter, melted
• 2 cups semisweet chocolate chips

Directions:

1. Heat the grill.
2. Mix butter and cracker crumbs and press into the bottom of the pan.
3. Pour condensed milk over the crust and sprinkle with butterscotch and chocolate chips.
4. Top it with marshmallows.
5. Place the pan over the grill and cook until the chips are melted.
6. Remove from the grill, let it cool for some time, and then, serve it!

5. Banana Boats:

Nothing can be more perfect than this banana dessert with a fruity and fresh idea!

Supplies:

• 6 tablespoons chocolate chips
• 2 tablespoons chopped pecans
• 6 ripe bananas, unpeeled
• 6 tablespoons miniature marshmallows

Directions:

1. Setthe grill to medium heat.
2. Take a sharp knife and make a deep cut along the inside curve of each banana. Make sure not to cut all the way through.
3. Open the cut slightly to form a pocket.
4. Crimp and shape a sheet of aluminum foil around each banana to resemble a boat.
5. Hold each banana, and fill the pockets with 2 tablespoons of chocolate chips, chopped pecans and marshmallows.
6. Keep all the bananasin the aluminum foil boat, seal the top of the foil and place them on the grill.
7. Cook for 8 to 10 minutes and serve hot!

6. Grilled Banana Bread Ice Cream Sandwiches:

Banana bread is delicious all the year round. Add a fun twist to this old classic with a nice toasty flavor by grilling it!

Supplies:

• 3 unpeeled bananas
• 2 eggs
• 1 teaspoon baking soda
• Half cup unsalted butter, melted
• Half cup whole buttermilk
• 1 ½ cups all-purpose flour
• 1 cup sugar
• 2 tablespoons canola oil
• 1 carton of your favorite flavor of ice cream
• 3/4^th tablespoon salt
• 1 cup chopped and toasted walnuts
• 1 ½ teaspoons vanilla bean paste

Directions:

1. Set the grill to medium heat.
2. Place the bananas on a parchment-lined sheet pan and pierce with a skewer or a fork few times.
3. Grill for 10 minutes, or until the banana peel turns black.
4. Remove from the grill, and once they are cool enough to touch, mash them thoroughly.
5. Take a medium bowl and add baking soda, salt, and flour. Stir them together.
6. Beat eggs and sugar in another bowl.Add melted butter followed by oil. Blend them until smooth.
7. Now get the mashed banana paste and add vanilla bean paste and buttermilk to it. Whisk thoroughly.
8. Mix the banana mixture and egg mixture and gently fold in the ingredients into the batter. Combine well.
9. Now, cut off the ends of the crust and slice the banana bread into thin slices.
10. Place them over the grill and cook until the grill marks form over the bread.
11. Allow the bread to cool for some time.
12. Take out ice cream from the freezer and thaw until it becomes spreadable.
13. Spread a generous amount of ice cream over the grilled bread.
14. Top with another grilled banana bread slice and press firmly so that the cream spreads evenly.
15. Wipe out excess cream from the sides and wrap the sandwich tightly in a plastic wrap.
16. Freeze the sandwiches for an hour and, after that, remove the plastic wrap and cut off a thin piece from all the 4 sides using a serrated knife.
17. Allow the sandwich to thaw for sometime so that the bread and ice cream soften, and then serve!

7. Marinated Grilled Peaches With Cloves:

Grilling the juicy peaches with chopped mint and the aromatic cloves adds a spiced flavor to the fruit savory and balances the sweetness.

Supplies:

• 6 peaches
• 1 teaspoon cinnamon powder
• 2 tablespoons butter
• 12 cloves
• 8 ounces heavy cream
• 1 tablespoon honey
• 1 teaspoon brown sugar
• Powdered sugar

Directions:

1. Cut the peaches in half and remove the seeds.
2. Place a clove in the center of each piece of peach and sprinkle mint and cinnamon over it.
3. Melt the butter in a saucepan and mix with brown sugar, cinnamon and honey.
4. Brush each peach piece with the above butter mixture.
5. Place the peaches on the grill with the skin side down, and grill for about 4 minutes.
6. Take a bowl and whip cream and powdered sugar until the stiff peaks form over it.
7. Place 2 halves of peach on the dessert plate and garnish with a tablespoon of whipped cream.
8. Garnish the plate with remaining powdered sugar and serve!

8. Vanilla Lime Pineapple Skewers:

When it’s time for dessert, coat the grilled pineapple wedges with a tangy-sweet sauce and enjoy the vanilla flavor!

Supplies:

• 1 vanilla bean
• 8 metal skewers
• Half cup freshly squeezed lime juice
• 1 whole pineapple
• Pinch kosher salt
• 1 cup dark brown sugar

Directions:

1. Open the vanilla pod and scrape out the pulp. Mix the pod and apple in a small sauce pan, and add brown sugar, salt and lime juice.
2. Whisk together and place the pan over medium heat.
3. Stir until sugar has dissolved, and then remove it from heat and keep it aside for 2 hours.
4. Remove the vanilla pod.
5. Once the syrup cools down, pour it in a container or a squeeze bottle and store in the refrigerator.
6. Next, heat the grill.
7. Peel the pineapple and cut into thin slices. Remove all the brown eyes.
8. Thread the pineapple slices onto the skewers and coat the pineapple with the sweet syrup.
9. Grill on all the sides, until the pineapple turns golden brown.
10. Serve hot with the remaining sauce!

9. Peanut Butter S’mores:

Whenever you’re looking out for something fun and easy for your dessert, just try out the Peanut Butter S’mores.

Supplies:

• 4 peanut butter cups
• 4 teaspoons hot fudge ice cream topping
• 4 large marshmallows
• 8 large chocolate chip cookies

Directions:

1. Take the cookies and spread the bottoms with fudge ice cream topping.
2. Pick a long-handled fork and grill marshmallows until they turn golden brown.
3. Carefully place peanut butter and a grilled marshmallow on each fudge-topped cookie.
4. Serve immediately!

10. Grilled Pound Cake With Cherry Compote:

Grilling the pound cake results in a thin, toasty layer on the outside, leaving a warm cake inside. Top it with cherry compote!

Supplies:

• 1 store-bought pound cake
• Half cup sugar
• 2 tablespoons cornstarch
• 3 tablespoons melted butter
• Whipped cream
• 1 tablespoon fresh lemon juice
• 1 lb. red cherries, pits removed
• 2 tablespoons water

Directions:

1. Preheat the grill on medium heat.
2. Slice the pound cake for 8-10 servings.
3. Brush each side of the sliced cake with melted butter and keep it aside.
4. Mix cornstarch and cold water in a small bowl.
5. Stir it well, until the cornstarch is dissolved.
6. Take a medium saucepan and cook cherries, starch and sugar for 10 minutes.
7. Once the cherries have been cooked, add lemon juice and stir together.
8. Grill each side of the pound cake slice for a minute.
9. Transfer it to a serving plate.
10. Pour a tablespoon of cherry sauce over the cake along with a dollop of whipped cream. Enjoy!

11. Grilled Strawberry Shortcake With Lemon Cream:

Craving for a speedy shortcake without losing out on its flavor? Make it possible with this grilled strawberry shortcake with lemon cream!

Supplies:

For Lemon Cream:

• 3 tablespoons powdered sugar
• Zest of half lemon
• 1/4^th teaspoon vanilla extract
• Half cup sour cream

For Shortcake And Glaze:

• 1/4^th cup lemon juice
• 3/4^th cup powdered sugar
• 1 pound cake sliced into half-inch slices
• 16 large strawberries
• Metal skewers

Directions:

1. Heat the grill.

For The Shortcake AndGlaze:

1. Slide the strawberries onto each skewer.
2. Take a small bowl and mix lemon juice and sugar in it.
3. Grill the cake slices using thongs for around half a minute, or until grill marks appear on the slices.
4. Once the cake slices are grilled, transfer the strawberries to a cutting board and cut them in half.
5. Spritz cooking spray over the strawberries and grill them until tender.
6. Now, start preparing the sandwiches by spreading lemon cream on one side of the cake slice followed by grilled strawberries.
7. Apply another layer of lemon cream and top with another cake slice. Serve the grilled strawberry shortcake!

For Lemon Cream:

1. Take a medium bowl and beat the cream, lemon zest, vanilla and sugar until soft peaks form over the mixture.
2. Add sour cream and whisk until it becomes thick.
3. Transfer it to a container and keep it in the fridge until the sandwich is grilled.

12. Grilled Pound Cake With Berries:

The summertime berries make perfect companions for the tasty, grilled flavor of pound cake.

Supplies:

• 1 cup fresh raspberries
• 1 tablespoon lemon juice
• 5 tablespoons sugar
• 1 cup sliced fresh strawberries
• 2 tablespoons softened butter
• 1 cup heavy whipped cream
• 6 slices of pound cake
• 1 tablespoon minced fresh mint
• 1 cup fresh blueberries
• 1 teaspoon grated lemon peel

Directions:

1. Take a large bowl and add mint, 2 tablespoons of sugar, blueberries, strawberries and raspberries. Set the bowl aside.
2. Now, beat the cream in a small bowl until it starts to thicken.
3. Add the remaining sugar and lemon juice to the cream and beat until soft peaks form over it. Cover the bowl and keep it in the refrigerator.
4. Next, take the pound cake slices and spread butter on both sides.
5. Grill over medium heat until the cake slices turn light brown.
6. Serve the cake with whipped cream and berry mixture!

13. Grilled Peaches In Wine:

This ingenious dessert takes only 10 minutes to prepare – perfect to serve and impress your guests!

Supplies:

• Red or white wine
• Yellow peaches

Directions:

1. Cut the peaches in half lengthwise and clear the pits.
2. Place the flat side of the peach down on the grill, and grill for around 3 to 4 minutes.
3. Remove from the grill and allow them to cool.
4. Slice the grilled peaches into wedges and serve them in a glass of wine!

14. Grilled French Toast With Strawberries And Rosemary:

Grilled strawberries, cooked with rosemary, and balsamic, orange zest – the combo takes on a savory flavor!

Supplies:

• 2 tablespoons honey
• 1 sprig fresh rosemary
• Six 1-inch challah bread slices
• Vegetable oil
• 2 tablespoons balsamic vinegar
• 3/4^th cup heavy cream
• 1 teaspoon vanilla extract
• Kosher salt
• 1 quart strawberries, quartered
• Powdered sugar
• Juice of 1 orange
• 2 tablespoons orange zest

Preparations:

1. Setthe grill to medium heat and brush the cast iron with oil.
2. Place the strawberries on a large piece of foil, and top them with balsamic vinegar, rosemary, and zest.
3. Seal the pack by folding its edges.
4. Grill the strawberries for 5 minutes.
5. Take a shallow baking dish and combine eggs, a pinch of salt, vanilla, honey, and cream.
6. Whisk the mixture thoroughly.
7. Dip both sides of the bread slice in the above-prepared custard mixture and then transfer the slices to the grill.
8. Cook until the toast turns golden brown.
9. Remove from the grill and transfer the French toast to a platter.
10. Garnish with strawberries on the top and dust with powdered sugar. Serve!

15. Grilled Peaches And Berries:

This delightful dessert is so easy to prepare just with 5 ingredients. Just because they are grilled within the foil, there are no leftover messy dishes to wash. Voila! J

Ingredients:

• 2 tablespoons butter
• 1 cup fresh blueberries
• 3 medium ripe peaches, halved and pitted
• 1 tablespoon lemon juice
• 2 tablespoons brown sugar

Directions:

1. Place two peach halves over a thick foil with the cut side up.
2. Top the peaches with the remaining four ingredients and fold the foil around the mixture to seal it.
3. Grill over medium heat for 20 minutes.
4. Remove it from the grill and open the foil carefully to allow steam to escape. Serve it hot!

16. Mangoes Foster With Crème Fraiche:

Swap the bananas with another yellow fruit this season, grill it, and make one of the most impressive desserts for your family and guests!

Supplies:

• 1 stick unsalted butter
• 1/8^th teaspoon salt
• 1/3^rd cup bourbon
• 1/4^th teaspoon ground cinnamon
• Half cup chopped toasted pecans
• Half cup light brown sugar
• 6 large under-ripe mangoes, halved and pitted

Directions:

1. Setthe grill to high heat.
2. Place a saucepan on the grates of the grill and add sugar and butter to it. Cook until the sugar melts and forms a thick syrup.
3. Meanwhile, peel the mangoes and cut into diamond shapes. Grill the diamond-shaped mangoes for a minute or two.
4. Place the diamonds on serving plates.
5. Remove the sauce from the heat and add bourbon to it.
6. Again,place it on thegrill and stir in pecans, salt and cinnamon powder.
7. Top the mangoes with the hot sauce and a large dollop of crème fraiche.

17. Grilled Pineapple Butterscotch Sundaes:

Prepare this delicious grilled dessert in less than an hour. Just be careful not to let the fruit get too soft!

Supplies:

• 2 tablespoons sugar
• 2 fresh pineapples
• Half cup whipping cream
• 1/4^th teaspoon ground nutmeg
• Salt
• Half cup butter
• 1 cup brown sugar
• Half teaspoon vanilla extract
• 3 cups vanilla ice cream

Directions:

1. Peel, core and cut each pineapple into thin slices.
2. Take a small saucepan and melt 6 tablespoons of butter with nutmeg and sugar.
3. Brush this butter mixture on the pineapples and grill them over medium heat until the fruit turns light brown.
4. To prepare the sauce, melt the remaining butter and stir in cream and brown sugar.
5. Bring to a boil and then remove it from heat.
6. Stir in vanilla and salt. The sauce is ready!
7. Serve the grilled pineapple with ice cream and sauce topping!

18. Grilled Mixed Fruit:

A blueberry topping over this delicious grilled mixed fruit completes the dish, and the serving plate pools in with fresh fruit juices.

Supplies:

• 1 pint strawberries
• 1 cup fresh blueberries
• 1/4^th cup chopped fresh mint leaves
• 3 tablespoons sweetened syrup (half cup sugar mixed in half bowl water)
• 4 bananas
• 1 lemon, juiced

Directions:

1. Heat the grill to medium-high.
2. Toss the fruits in sugar to coat and grill it over medium heat until a golden crust is formed over the fruit.
3. In another bowl, add mint, sweet syrup and lemon juice, and mix them thoroughly.
4. Arrange the grilled fruit on a serving platter and drizzle the mint syrup over it and the dessert is ready to serve!

19. Grilled Pineapple With Nutella:

Grilled pineapple always tastes YUM, but it reaches a celebratory height drizzled with Nutella-cream sauce.

Supplies:

• 2 pineapples, peeled and cut into half-inch thick slices
• Half teaspoon vanilla extract
• Olive oil
• 3 tablespoons chopped toasted hazelnuts
• 2/3^rd chocolate-hazelnut spread (Nutella)
• 2/3^rd cup mascarpone cheese
• 6 tablespoons whipping cream

Directions:

1. Heat the barbecue to medium–high.
2. Oil the grill lightly and grill pineapple slices until they start becoming brown.
3. While the pineapples are being grilled, whisk vanilla and cheese in a small bowl to blend. Keep it aside.
4. Mix Nutella spread and whipped cream in a saucepan, and set it over low heat and cook for around 5 minutes.
5. Transfer the grilled pineapple slices over a large platter and drizzle the choco-hazelnut sauce over the fruit and serve!

20. Cake & Berry Campfire Cobbler:

This warm campfire cobbler is one of the best ways to end up a busy day. Top each serving with an ice cream scoop!

Supplies:

• 2 cans raspberry pie filling
• 1 ½ cups of water
• Vanilla ice cream
• Half cup canola oil
• 1 package yellow cake mix

Directions:

1. Setthe grill to lowheat.
2. Take a large bowl and combine oil, water, and cake mix. Also, add the pie filling in a heavy-duty aluminum foil.
3. Spread the above cake mix over the pie filling.
4. Put them in a pan and grill for half an hour.
5. Use the tongs to check whether the pie has been cooked or not.
6. Remove from the grill and serve immediately with ice cream!

21. Stone Fruit Pouches:

Prepare a gourmet campfire dessert in not more than 10 minutes. It is a fruity and fun dessert that gets prepared in a snap.

Supplies:

• 4 apricots, pit removed and cut into 8 parts
• 4 plums, pit removed and cut into 4 parts
• 4 tablespoons sugar
• 2 limes, juiced
• Pinch salt
• 4 teaspoons brandy
• 2 cups crushed gingersnaps
• 4 tablespoons unsalted butter

Directions:

1. Heat the grill.
2. Divide gingersnaps evenly on thick aluminum foil.
3. Divide the fruit evenly and top them over the gingersnaps.
4. Dot each of them with butter.
5. Take a small bowl and mix lime zest, salt and sugar in it.
6. Sprinkle this mixture evenly over the fruit, drizzle with juice and brandy, and seal the foil.
7. Lay the packets over the grill and cook for 10 minutes.
8. Remove from heat and open the foil carefully.
9. Serve on a dessert bowl and top with either ice cream or crème fraiche!

22. Grilled Peach Crisps:

Grilled peach crisp is a perfect finish to a summer barbecue. This dessert is always going to impress your guests!

Supplies:

• 1 teaspoon ground cinnamon
• 1 cup reduced-fat granola
• 4 medium peaches, halved and pitted
• 2 tablespoons sugar
• 4 cups reduced-fat vanilla ice cream

Directions:

1. Take a small bowl and mix cinnamon powder and sugar; sprinkle it over the cut sides of peaches and let it stand for 10 minutes.
2. Coat the grill rack and place peaches with the cut side down on the grill rack.
3. Grill over medium heat until the peaches turn tender and begin to caramelize.
4. Place the peaches in serving bowls and top with granola and ice cream. Serve!

23. Shortcakes With Grilled Peaches:

Garnish this delicious dessert with peach and ricotta cream filling. Add blueberries or raspberries on the top!

Supplies:

• 1 store-bought shortcake package

For Peaches:

• 4 tablespoons honey
• 1 teaspoon white truffle oil
• 4 large peaches, peeled, pitted and sliced

For Sweet Ricotta Cream:

• 4 tablespoons confectioner’s sugar
• 1 cup ricotta
• 2 teaspoons pure vanilla extract
• 1 pint fresh huckleberries, blueberries or raspberries, for serving
• 1 cup whipping cream

Directions:

For The Peaches:

• Set the grill to medium heat.
• Grill peaches for around 2 to 3 minutes on each side.
• Take a mixing bowl and add lemon juice, honey and truffle oil in it. Mix it well and then add the grilled peaches.
• Toss all the ingredients together to coat well.
• Let it stand for half an hour.

For The Ricotta Cream:

• Take a medium bowl and beat the cream, vanilla and confectioner’s sugar until stiff peaks form over it.
• Fold in and reserve the ricotta.

1. Cut the shortcakes horizontally using a serrated knife.
2. Place the sliced bottom of the cake evenly on serving plates.
3. Top each of them with grilled peaches and the ricotta cream.
4. Cover them with the cake tops.
5. Garnish the dessert with huckleberries and serve!

24. Grilled Fruit Skewers With Chocolate Syrup:

A grilled fruit skewer with chocolate syrup is the perfect treat for a summer party!

Ingredients:

• 1 cup fresh strawberries
• 1 cup cubed cantaloupe
• 2 cups cubed angel food cake
• Half cup brown sugar
• 1 large banana, cut into 1-inch slices
• Cooking spray
• 8 teaspoons chocolate syrup
• 2 medium plums, pitted and quartered

Directions:

1. Take soaked wooden skewers, and alternately thread fruits and cake cubes.
2. Spritz cooking spray over each skewer and roll them in brown sugar.
3. Place the skewers on a foil and keep them over the grill.
4. Grill them over mediumheat, until the fruits are tender.
5. Remove the foil and drizzle each skewer with a teaspoon of chocolate syrup. Serve hot!

25. Grilled Apricots With Goat Cheese:

Nestle the goat cheese inside the flesh of grilled apricots for a refreshingly tart dessert. Pair the dessert with woodsy rosemary and a pinch of black pepper. Enhance the savory flavor!

Supplies:

• Freshly ground black pepper
• Extravirgin olive oil
• 12 apricots, halved and pitted
• Sprigs of fresh rosemary or mint for garnishing
• 4 ounces of fresh goat cheese
• Sea salt

Directions:

1. Preheat the grill on high heat.
2. Place the apricots on the grill with the cut side down.
3. Grill until strong grill marks appear on the apricots.
4. Transfer the apricots to a platter with the cut side up.
5. Top them with goat cheese and sprinkle with ground pepper.
6. Garnish with rosemary or mint.
7. Drizzle the dessert with olive oil and sprinkle salt over it. Your dessert is ready to serve!

26. Red-Hot Apples:

Try this recipe and turn the ordinary apples into something sensational and cinnamony!

Supplies:

• 4 medium tart apples
• 1/4^th cup red-hot candies
• Vanilla ice cream
• 4 teaspoons brown sugar

Directions:

1. Place each apple on a heavy-duty foil. Add a teaspoon of sugar and a tablespoon of red-hots into the center of each apple.
2. Fold the foil and each apple, and seal each of them tightly.
3. Grill them over medium heat for half an hour.
4. Open the foil carefully and allow steam to escape.
5. Transfer each apple to the serving bowls and serve with ice cream!

27. Grilled Strawberry Tart:

There’s nothing more refreshing than a puddle of strawberry tart on the dessert plate. Here’s the simple recipe:

Supplies:

• 2 pie crusts (either homemade or store bought)
• 2 teaspoons cornstarch
• Half cup sugar
• 4 cups strawberries, hulled and cut in half

Directions:

1. Setthe grill to mediumheat.
2. Fold the heavy-duty aluminum foil into a double thick square.
3. Apply butter gently over the foil where pie crust is going to be located.
4. Take a small bowl and mix cornstarch and sugar.
5. Take a second bowl and add strawberries in it.
6. Pour the cornstarch mixture over the strawberries and toss it well.
7. Roll the pie crusts to around 12-inch diameter and around 1/4^th inch thickness.
8. Place the pie crust on the buttered foil and add the berries in the middle of the crust.
9. Add another layer of pie crust over the berries layer,and pinch the edges of both the crusts together.
10. Prick a fork around the top crust to allow steam to pass by.
11. Grill it for half an hour and, after that, remove it from the grill.
12. Allow the tart to cool, cut into pieces and serve!

This dish turns out to be a great dessert plus a delicious breakfast!

28. Grilled Banana S’mores:

With just 5 easy ingredients, grilled banana S’mores with brown sugar and peanut butter forms the perfect dessert for an easy summer cookout.

Supplies:

• Large marshmallows
• Graham cracker squares
• Medium ripe bananas
• Peanut butter
• Brown sugar

Directions:

1. Setthe grill to medium heat.
2. Make a slit down the length of banana without removing the peel.
3. Pack the slits with brown sugar.
4. Place the bananas on the grill and grill for about 5 minutes.
5. Transfer the grilled bananas to a cutting board and keep it aside to cool.
6. Meanwhile, slide the marshmallows on skewers, and grill them until they turn brown and are about to melt.
7. Now, spread some peanut butter on the crackers, and top them with grilled bananas and marshmallows.
8. Cover with another cracker.
9. Serve and enjoy!

29. Grilled Fruit Cobbler:

Grill the summer fruits into a cobbler to release the juices and enhance its sweet flavor!

Supplies:

• Half cup light brown sugar
• 1 cup self-rising flour
• 2/3^rd cup granulated sugar
• 3/4^th cup whole milk
• Freshly grated nutmeg
• Whipped cream
• Nonstick spray
• Combination of fruits (apricots, peaches, pineapples, berries and plums)
• 2 tablespoons cornstarch
• 1/3^rd cup turbinado sugar
• 1/4^th teaspoon almond extract
• 1/3^rd cup dark rum
• Butter
• 1/4^th teaspoon salt

Directions:

1. Set the grill to high heat.
2. Peel the fruits and slice each of them to half-inch thick pieces, sufficient enough to fill 4 cups.
3. Spritz a non-stick spray over the grill.
4. Grill the fruit slices until grill marks start appearing over them.
5. Grill each side for around 2 minutes.
6. Once done, remove from the grill and cut them into square pieces.
7. Take a medium saucepan and place the fruits in it.
8. Along with fruits, add rum, salt, cornstarch and brown sugar; toss gently to mix.
9. Place the saucepan over medium heat and stir the mixture until it starts boiling, and it turns to shiny and translucent color from opaque.
10. Remove the sauce from the heat and keep it aside.
11. Take a separate large bowl and add flour, salt, sugar and nutmeg. Combine it well.
12. Pour milk into the mixture and mix to form a soft batter.
13. Pick a large baking pan and grease it with butter.
14. Place the fruits and the juices at the bottom of the pan and pour the batter over the fruits. Spread the batter evenly.
15. Sprinkle turbinado sugar over the batter and bake it for an hour at 350 degree F.
16. Serve it with whipped cream and an ice cream scoop!

30. Grilled Peaches With Honey, Yogurt And Mint:

The tangy Greek yogurt along with a drizzle of honey complements the sweet and juicy flavor of grilled peaches.

Supplies:

• 2 tablespoons extra virgin oil
• 1/4^th cup honey
• Pinch sea salt
• 12 peaches, halved and pitted
• 2 cups thick Greek yogurt
• Half cup torn fresh mint leaves

Directions:

1. Set the grill to high heat.
2. Brush olive oil over the peaches and sprinkle with salt.
3. Place the peaches on the grill with the fleshside down.
4. Grill for a minute or two, and then transfer the peaches to a platter.
5. Top each peach half with a large tablespoon of yogurt and drizzle with honey.
6. Top the dessert with torn mint and serve!

31. Grilled Banana And Nutella Panini:

Try the sweeter side of sandwiches by slathering Nutella spread over the whole wheat bread and fruits stuffing. Sounds YUMMY!

Supplies:

• 12 slices whole wheat bread
• 3 tablespoons confectioner’s sugar
• 1 cup Nutella spread
• 3 ripe bananas
• 16 tablespoons unsalted butter

Directions:

1. Place the ripe bananas in a bowl and blend them until smooth.
2. Place the whole wheat bread slices over a flat surface and spread each slice with Nutella spread.
3. Top the Nutella with mashed banana and combine all the bread slices to make 6 sandwiches.
4. Set the grill to medium heat.
5. Apply butter to one side of all the sandwiches and place the sandwiches on the grill with the butter side down.
6. Grill until the color changes to golden brown.
7. Spread the butter on the other side of the sandwiches as well, and put the sandwiches again on the grill with freshly applied butter side down.
8. Continue the grilling until the other side turns golden brown as well.
9. Remove from the grill, sprinkle confectioner’s sugar and serve immediately!

32. Grilled Peaches With Amaretti Cookies:

Grilled peaches served with amaretti cookies form a simple and sweet dessert.

Supplies:

• 6 ripe peaches, pitted and sliced in half
• 1 teaspoon cocoa powder
• 1/4^th cup amaretto liqueur
• 3/4^th cup amaretti cookie crumbles

Directions:

1. Set the grill to medium heat.
2. Grill peaches for around 3 minutes, until they turn golden brown.
3. Turn the peaches around and grill for another 3 minutes.
4. Let them cool down slightly.
5. Take a medium bowl and add cookie crumbles to it.
6. Add cocoa powder and liqueur in the same bowl and stir the mixture well.
7. Mold the cookie crumbles into tiny balls and place each ball in the center of each grilled peach half.
8. Serve it warm!

33. Bourbon Grilled Peaches:

Marinate the peaches in bourbon and vanilla and grill with perfection! Skip  the fork and knife this time!

Supplies:

• 1/4^th cup maple syrup
• 1/4^th cup bourbon
• 1/4^th teaspoon kosher salt
• 8 ripe peaches, cut in half
• 1/3^rd cup extra virgin oil
• 1 vanilla bean, seeds and split
• 1/3^rd cup freshly squeezed lemon juice

Directions:

1. Take a large bowl and add vanilla seeds, bourbon, vanilla bean, salt, syrup, oil and lemon juice. Mix it well.
2. Add the peaches to the marinade.
3. Toss it well to coat.
4. Let the marinade sit for half an hour.
5. Heat the grill to medium-high.
6. Remove peaches from the marinade and place them on the grill, cut-side down. Reserve the liquid.
7. Grill the peaches until grill marks start appearing over the peaches.
8. Once the peaches are grilled, remove them from the heat and place them back again in the marinade.
9. Allow them to cool and then serve.

Note: Do not refrigerate the peaches.

34. Grilled Blueberry Lemon Pie:

Add some fresh fruits and lemon zest to the pie filling and make it taste fresher!

Supplies:

• 1 can blueberry pie filling
• 1 box refrigerated pie crusts
• 2 tablespoons vegetable oil
• Zest of one lemon
• 3 tablespoons turbinado sugar
• 1 cup fresh blueberries
• 2 tablespoons vegetable oil

Directions:

1. Heat the grill.
2. Brush vegetable oil on a large cast-iron skillet.
3. Line the brushed skillet with a pie crust.
4. Take a large bowl and mix fresh blueberries, pie filling and lemon zest in it.
5. Pour in this filling over the crust and spread evenly.
6. Fold the crust and give it a star shape using a star-shaped cookie cutter.
7. Make stars of different sizes and lay them on the top of the pie.
8. Now brush the outside of crust with the remaining oil and sprinkle turbinado sugar over it.
9. Grill for 20 minutes, and serve hot with a scoop of vanilla ice cream or whipped cream!

35. Grilled Orange Cupcake:

This cupcake is grilled inside of an orange to maintain the optimal flavor of orange.

Supplies:

• A cupcake tin
• Seedless oranges
• Cupcake batter (Vanilla flavor suggested)

Directions:

1. Cut the oranges in half and clear out the insides.
2. Don’t worry about the leftover orange as it will make for a tangy treat at the bottom of the cupcake.
3. Fill the orange halves with cupcake batter and place them in the foil.
4. Grill for around 10 minutes and then serve it hot!

36. Cinnamon Sugar Grilled Doughnuts:

Hot, grilled doughnuts! Serve this unique dessert with whipped cream.

Supplies:

• 1 tablespoon freshly ground cinnamon
• 1/4^th cup butter
• 1/4^th cup granulated sugar
• 1 can refrigerated buttermilk biscuits
• 2 tablespoons brown sugar

Directions:

1. Take a medium bowl and mix cinnamon powder and granulated sugar in it.
2. Take another small bowl and mix brown sugar and butter in it.
3. Cut the center of the biscuits using a round cookie cutter.
4. Grill the doughnuts along with the doughnut holes over medium heat for 5 minutes on each side.
5. Before removing the doughnuts from the grill, brush them with butter mixture.
6. Toss in cinnamon sugar and serve immediately with whipped cream!

37. Grilled Bread Pudding:

This one is a must-try recipe, where the key role is played by the foil! The recipe for grilled bread pudding is as follows:

Supplies:

• 1 pint raspberries
• 1 pinch salt
• 2 cups heavy cream
• Confectioner’s sugar
• 2 ripe peaches, pitted and sliced
• 1 vanilla bean, split lengthwise
• 6 eggs
• 2 tablespoons brown sugar
• Half loaf brioche

Directions:

1. Set the grill to medium heat.
2. Toss brown sugar, raspberries and peaches together.
3. Slice the bread and toast it until it turns golden brown.
4. Take a medium saucepan and heat the cream, vanilla bean and salt. Stir it occasionally.
5. Make sure that the mixture doesn’t stick to the bottom of the pan. Turn off the heat and set it aside.
6. Now take a large mixing bowl and whisk the granulated sugar and eggs together.
7. Gradually add the hot cream mixture to it and stir well.
8. Dip the roasted bread in the above prepared custard and let it soak for some time.
9. Transfer the soaked slices to the grill and cook for around 5 minutes.
10. Serve warm or chilled!

38. Grilled Grapefruit With Mascarpone:

Pass this dessert off as breakfast! It’s all up to you. Here’s the simple recipe for grilled grapefruit with mascarpone.

Supplies:

• 150 grams mascarpone
• Brown sugar
• 2 grapefruits, cut in half
• Melted butter
• 2 tablespoons confectioner’s sugar

Directions:

1. Set the grill to medium heat.
2. Brush the grapefruits with melted butter and sprinkle some brown sugar over it.
3. Now, brush the grilling pan with melted butter.
4. Grill the grapefruits with the cutside down for around 5 minutes, until they become caramelized.
5. Remove from the grill and serve with mascarpone cheese and confectioner’s sugar.

39. Grilled Peaches With Bourbon Butter Sauce:

There’s nothing more magical than grilled fruits. Try this recipe and you’llbelieve me!

Supplies:

• 1/4^th cup brown sugar
• 1 pinch salt
• 2 tablespoons unsalted butter
• 1 quart vanilla ice cream
• Half teaspoon ground cinnamon
• 2 peaches, pitted and cut in half

Directions:

1. Take a medium saucepan and mix bourbon, sugar, salt, cinnamon and butter.
2. Turn on the heat and cook until the sugar and butter melt down. After that, remove it from heat.
3. Coat the grill grates with oil and place peaches onto the grates with the cutside down.
4. Cook for 5 minutes and transfer the grilled peaches in serving bowls, top them with a scoop of ice cream and drizzle with glaze! Serve it hot!

Did this list of grilled desserts fascinate you? Try them out and share your experience with us in the comments box below!

The post 39 Desserts You Can Make On The Barbecue! appeared first on STYLECRAZE.

by Jyotsana rao via STYLECRAZE