Barbecued Desserts

Any recipes to share? 
 
I usually make "sauces" on the grill to pour over ice cream
 
Peaches, rum, sugar, amaretto, in a pan, over the grill, 10 minutes.
 
Cherry pie filling with hershey's, maybe a little rum or not, in a pan over the grill,
 
Pears, brandy, cinnamon, in a pan 10 minutes.
 
Its the same, put in a pan, bbq 10 minutes.
 
I did find one on the net for chocolate bananas, split a banana, put some hersheybars in it, grill till black, serve as is or over ice cream.
 
And of course, the old standby, Smores!
 
 

I grill inch-thick slices of angel food cake for a minute or so to give them a toasted-marshmallow flavor.

Grilled pineapple is another popular dessert; the sugars caramelize very nicely.

Cook your apple pie under the hood!

Melt butter in a aluminum pie plate, add in equal amount brown sugar, carmalize only 50% of the way through.  Add in a banana slice in half, then sliced lengthwise, let ot bubble up, pour in a favote shot of booze (spiced rum, macademia nut liquor, amaretto, Malibu rum...) let it flare and cook off, and when your optimal carmal banana is reached (which will be quick) pour off onto a big bowl of your favorite vanilla ice cream.  (the banana barely needs to cook, you're just really warming it through.)

Melt a stick of butter.  Drain off a can of pineapple rings. (or trim out and core fresh pineapple to rings) Heavily soak pineapple in butter, refrigerate.  From the fridge put thise butter encrusted rings on the grill.  Sear those puppies, salt well while on grill.  Serve those salty sweet pineapple rings over your fav ice cream.

Dessert pizzas.

canned fruit, brown sugar, nuts,  butter, caramel, marshmallow cream... whatever you have on hand.

Bananas and dulce de leche pizzas are good.

We like grilled fruit desserts.  Here are a few of our favorites:
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GRILLED STRAWBERRY SUNDAES
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1/ 4 cup orange juice
1/ 4 cup strawberry spreadable fruit
1 tsp. cornstarch
2 pints strawberries, hulled
2 cups low-fat vanilla frozen yogurt
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Preheat the grill to a medium heat. In a medium saucepan, combine the orange juice, spreadable fruit, and cornstarch. Set aside. Thread the strawberries onto 4 skewers. Grill the kebabs, turning once, for 4 to 5 minutes. Meanwhile, place the medium saucepan directly on the grill or on the stovetop over medium heat and bring to a boil, stirring constantly. Cook, stirring, until the sauce is slightly thickened, about 1 minute.
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Remove the strawberries from the skewers and stir gently into the sauce mixture in the saucepan. Divide the yogurt among 4 bowls, spoon the strawberry sauce over, and serve.
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Notes: Can substitute ice cream for the frozen yogurt if desired. Sauce is best when served hot. Can also be served over sliced angel food or pound cake.
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GRILLED STUFFED PEACHES (serves 4)
4 large peaches
2 Tbs. fresh lemon juice
1/3 cup quick-cooking oats
2 Tbs. firmly packed brown sugar (light brown, preferably)
1 Tbs. finely chopped almonds
1 Tbs. butter, melted
½ tsp. cinnamon
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In a large pot of boiling water, cook the peaches for 30 seconds to make them easier to peel. Immediately remove and rinse them under cold water and carefully remove their skins. Halve and pit the peaches and cut a very thin slice from the back of each peach half so it will lie flat on the grill. In a medium bowl, toss the peach halves with the lemon juice and set aside.
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Preheat grill to medium heat. Meanwhile, combine the remaining ingredients in a small bowl. Dividing evenly, fill the centers of the peach halves with the topping. Place filled peach halves on grill and cook, covered, for 5 or 6 minutes or until the peaches are tender. Serve hot or warm. Great with vanilla ice cream.
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GRILLED PEARS WITH BUTTERSCOTCH SAUCE – serves 4
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4 large firm-ripe Anjou or Bartlett pears
3 Tbs. fresh lime juice
2 Tbs. sugar
1/3 cup evaporated milk (can be evaporated skim milk)
2 Tbs. firmly packed light brown sugar
2 tsp. butter (not margarine or spreads)
1/ 2 tsp. vanilla extract
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Peel the pears, halve lengthwise, and core. With a sharp knife, cut a very thin slice from the rounded side of each pear half so they will lie flat. In a bowl, toss the pear halves with the lime juice and sugar.
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Grill the pears over medium heat for 4 minutes. Turn them over, drizzle with any remaining lime mixture, and grill for 5 minutes, or until tender.
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Meanwhile, in a small saucepan, combine remaining ingredients. Cook directly on the grill or stovetop over medium heat, stirring constantly, until the mixture comes to a gentle boil. Cook until the sauce is smooth and slightly thickened, about 2 minutes. Divide the pears among 4 plates, drizzle with butterscotch sauce, and serve hot or warm.

We always make "toast pies" at barbecues and bonfires.  There's a longhandled tool, with two hinged plates, that you stick a buttered sandwich of bread and pie filling in, and toast on each side. We originally used canned biscuits, as suggested in the instruction pamphlet, but we found bread was easier.
Grilled fruit kebobs are favorites, especially pineapple and pear.