Our grilling adventures have not been limited to the savories. The other night we grilled some apricots for dessert, serving them with some organic blackberry ice cream and a raspberry beer. To grill the apricots, I halved and pitted them, rubbed them with butter, sprinkled them with cinnamon, ginger, and raw sugar. Jacob tossed them on the grill just enough to caramelize the topping and soften the fruit.
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