Posted By Kimberly Turner on Oct 2, 2014 in American Food Recipes, BBQ Grilling, Cantaloupe, Citrus, Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, Desserts, Ethnic Foods, Featured, Fruit, Fruit & Vegetables, How To Cook, Melons, Memorial Day, Mother's Day, Oranges, Pacific Food Recipe, Sauces, Sweets, Vegetarian, Wine Country Kitchens with Kimberly | 0 comments

I’m excited to show you this super-cool recipe for How to Cook Grilled Orange & Cantaloupe with Napa Valley Cherry Cabernet Caramel.

I am positive you will want to add it to your favorite recipes after you try making this sweet treat.

Grilled fruits make a lovely fresh dessert, especially when you drizzle them with a warm caramel.

Grilled Orange & Cantaloupe with Napa Valley Cherry Cabernet Caramel:

I used Napa Valley Vinegar Co. Cherry Cabernet Vinegar, which contains real cherry puree and gives the vinegar a delicious cherry flavor. The little bits of cherry puree are seen floating in the vinegar.

Napa Valley Vinegar Co. comes from Wine Country Kitchens:

WineCountryKitchens.com

Type: Dessert Recipe

Prep Time: 15 min
Yield: 3 servings

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

1 orange – washed
1/2 cantaloupe – washed & seeded
1 tbsp grape seed oil
1/4 cup brown sugar

Instructions:

Preheat your grill to high heat.
Cut orange into 8 wedges.
Cut 3 slices from the half cantaloupe.
Place fruit into a large shallow bowl and drizzle with grape seed oil. With a soft brush, coat all sides of the fruit with the oil, being careful not to damage the cantaloupe.
Place a thin layer of brown sugar, about 1/4 cup, on a flat plate and dip each piece of fruit in the sugar to get a light coating on all sides.
Arrange orange wedges and cantaloupe slices on the preheated, hot grill and allow them to remain untouched until grill marks are formed, which will happen fairly quickly. Then, turn over each piece of fruit and repeat on the other side.
As soon as grill marks have been achieved on both sides of the fruit, transfer to and arrange fruit on a serving tray.
Drizzle the grilled fruit with the Napa Valley Cherry Cabernet Caramel (recipe below), and serve. Pour any remaining caramel sauce into a small bowl or gravy boat, and bring to the table for diners to add more sauce, if they so desire.

Cherry Cabernet Caramel Ingredients:

1/3 cup cherry cabernet vinegar – I used Napa Valley Vinegar Co. Cherry Cabernet Vinegar.
1/2 cup water
1/4 cup brown sugar
1 to 2 tsp butter

Cherry Cabernet Caramel Instructions:

Pour Napa Valley Vinegar Co. Cherry Cabernet Vinegar into a small saute pan and on medium heat, simmer to reduce the vinegar down to the point where you can hold a line made with a spatula through the reduction. Stir constantly, so it doesn’t burn.
Add water and 1/2 cup of brown sugar to the reduction and return to the heat on medium or medium-low heat. Stir until all the sugar dissolves and the water is thoroughly incorporated into the reduction.
Once the sauce begins to bubble, turn heat to low. Do not stir and allow the caramel develop.
- Tip: If sugar crystals develop on the sides of the saute pan, using a basting brush dipped into water, just wipe the crystals down and back into the caramel sauce.
Continue to heat the sauce until it has thickened, but can still be drizzled. Be vigilant and ensure that the caramel doesn’t burn.
When the sauce has thickened, but can still be drizzled, remove from heat. Add in butter and stir through until the caramel sauce is nice and glossy. The caramel sauce is now ready to be drizzled over the grilled fruit.

Such a lovely surprise to end a wonderful, and likely, grilled dinner.

The charred, brown & black grill marks on the brightly colored, orange fruit is a show-stopper, and then you drizzle it with intensely flavorful cherry cabernet caramel sauce. A gorgeous presentation with equally delicious results.