I’ve gotten to know Willi and DigginFood through my older sister Betsy, whose posts you’ve read on Raspberry Clafoutis, Summer Risotto and Basil Ice Cream over the past few weeks. Between the two of us, Betsy is the more devoted chef. Although I love to cook (and eat), I very regularly find myself heading over to Betsy’s house for her Sunday night, family dinners or stopping by to grab one (several) of the latest baked goods she’s made. Although I can’t quite compete with my sister’s culinary repertoire, I made a discovery last summer that I hope the readers of DiggnFood will enjoy as much as I have — the discovery was grilling fruit.
 
I learned how to barbecue from my dad, whose barbecuing was a regular dinner ritual growing up (and is, to this day, on our visits home). The ritual typically included sitting on the steps to the back yard across from my dad, often smoking a cigar, reading the news paper and listening to sports radio. In between our “news hours” as we liked to call them, my dad would tend to his Weber and teach me the ways of the charcoal grill.
 
Although a bit more high maintenance than gas, I love grilling with charcoal. Below is a really simple way to get a charcoal grill going (with a chimney, an indispensable barbecuing tool) and some tips that my dad taught me during our many hours in the backyard.
 
In addition to the grilling, there is the fruit. Last summer I was home in San Francisco and my parents had some peaches from the market as well as some figs from my grandfather’s fig tree in Stockton, California. We were barbecuing some halibut and I mentioned to my dad it would be interesting to try the peaches and the figs on the grill, to which he agreed. Onto the grill with the fish went the peaches and figs sliced in half, which resulted in a delicious summer dinner.
 
The fruit charred and caramelized, enriching the peach and fig flavor and textures. Both worked perfectly with the fish and could also marry well with any kind of meat or chicken, not to mention a large scoop of ice cream. I’ve also often thought the figs would be incredible with a rich, salty cheese as well. It is such a simple combination, a grill and some fruit, and yet is incredibly delicious, healthy and versatile.
 
Enjoy and have fun grilling!

Barbecue How To

-Fill the top of the chimney with charcoal and stuff the bottom with 2 sheets of newspaper

-With the chimney sitting in the barbecue with the grill off, light the newspaper and tilt the chimney up against the side of the barbecue

-Check the chimney every 5 minutes to make sure it is heating up, in about 15 or 20 minutes there should be flame above the briquets and to the top of the chimney

-Using the handles on the chimney, carefully pour the briquets into the barbecue (I usually pour them in a mound in the center)

-Put the grill back on the barbecue and let it heat up for about 10 to 15 minutes

-You will know when the grill is hot enough when you put your hand over the heat and can’t hold it there

The Fruit

-I bought some peaches, apricots and cherries at the farmer’s market to grill but numerous other fruits will work well

-After washing and halving the fruit, place the halves face down on the hot grill and cover the grill (anywhere from 5 to 10 minutes depending on how hot your fire is)

-Flip the fruit and cover the grill for another 5 to 10 minutes

-Depending on how cooked you like your fruit, you can leave it on the grill for a bit more, or remove it and enjoy!