Barbecued Fruit Dishes, Part 1

FROM: A Picture Treasury of Barbecuing - A Tested Recipe Institute Cook Book with the Barbecue Experts of Big Boy MFG Co.© 1956, 1957.

Barbecued Party Apples...

Core large baking apples. Pare a third of the way down from stem end. Place each on a double thickness of heavy duty aluminum foil. Fill centers with a mixture of sugar and cinnamon. Brush peeled surfaces with pink-tinted light corn syrup and put about 1/2 tablespoon butter or margarine on each. Wrap very securely in foil. Barbecue 1 hour on grill or 25 to 30 minutes on briquets. Apples are done if they feel soft when pressed with a "heat-resistant" gloved thumb.

Honey Grilled Pineapple...

Cut a medium-size fresh pineapple into 8 lengthwise wedges. Place each wedge on a double thickness of heavy duty aluminum foil. Pour 1 tablespoon honey over each. Allow to stand 1/2 hour. Wrap securely in the foil. Barbecue on grill 18 to 22 minutes or on briquets 14 to 16 minutes.

Hawaiian Oranges...

For each serving, peel a seedless orange and separate into sections. Put each sectioned orange on a double thickness of heavy duty aluminum foil. Sprinkle generously with brown sugar. Add a dash of cinnamon, a tablespoon of light rum and a teaspoon of butter or margarine. Wrap securely in foil. Barbecue on the grill 12 to 15 minutes or on briquets 8 to 12 minutes.

Barbecued Spiced Bananas...

Peel bananas. Place each on a double thickness of heavy duty aluminum foil. Brush with lemon juice. Sprinkle generously with brown sugar; dust with cinnamon and nutmeg; dot with butter or margarine. Wrap the foil securely around the bananas, twisting ends. Barbecue on grill 7 to 9 minutes or on briquets 4 to 5 minutes.

(Please note: We have researched both the Tested Recipe Institute and the Big Boy MFG Co. and have failed to find any indication that they are still in existence or operation).