Barbecue Fruit Compote Napoleon
Prep Time
Cooking Mode
2 Each ripe apricots and peaches, cut into cubes
½ Mango, peeled and cubed
2 Pure Olive Oil
¼ 100% Pure Maple Syrup
¼ Packed brown sugar
1 Melted butter
1 Honey & Almond Granola Cereal
¼ Raspberry Chocolate Drizzler
1 Cherry Vanilla Frozen Yogourt
0 Icing sugar for dusting
4 Fresh mint
2 Each ripe apricots and peaches, cut into cubes
½ Mango, peeled and cubed
2 Pure Olive Oil
¼ 100% Pure Maple Syrup
¼ Packed brown sugar
1 Melted butter
1 Honey & Almond Granola Cereal
¼ Raspberry Chocolate Drizzler
1 Cherry Vanilla Frozen Yogourt
0 Icing sugar for dusting
4 Fresh mint
Directions
1Preheat barbecue to medium-high.
2Toss cubed fruit with olive oil. Place fruit in grill basket. Place on grill, close lid and cook until fruit is very tender and caramelized, about 5 minutes, turning as needed.
3In bowl, stir fruit with half the maple syrup to make fruit compote.
4Combine remaining maple syrup, brown sugar, butter and granola; stir well to combine.
5Line an 8-inch (2 L) square metal baking pan with parchment paper; oil paper. Press mixture into pan in a thin even layer. Place on top rack of barbecue and cook until golden around the edges, about 5 minutes. Cool completely; cut into 8 pieces.
6Pour some of the drizzler on a plate. Start the stack with 1 piece of granola crisp, add a scoop of frozen yogourt and top with another piece of granola. Spoon fruit compote on top and dust with icing sugar. Garnish with mint.
Tips
1
Le régal du routard. Pour oser une entrée de type « relais routier », ajouter du cheddar râpé, de la salsa et de la crème sure sur les frites.
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Personal Note
Personal Note
