Grilled Fruit Compote

5 small, ripe peaches, 
quartered and pitted
6 small, ripe plums, 
quartered and pitted 
1 cup of water
3/4 cup orange-flavored liqueur
3/4 cup sugar
Zest from 1 lemon
2 teaspoons pure vanilla extract 
Angel food cake or 
low-fat vanilla frozen yogurt 
(optional)

Place fruit pieces in 
center of cooking grate. 
Grill for 4 to 6 minutes, 
just until fruit is 
warmed through 
and grill marks 
have begun to appear, 
turning once halfway 
through grilling time. 
Remove from grill 
and set aside.
Combine water, liqueur, 
and sugar in a saucepan 
and bring to a boil. 
Meanwhile, 
cut the zest from the lemon 
and add it in strips 
to the pan, 
along with the vanilla. 
Continue boiling 
until liquid 
is reduced and 
syrupy, about 15 minutes.
Transfer syrup 
to a serving bowl. 
Cut grilled fruit 
into bite-size pieces 
and add to syrup; stir. 
Chill at least two hours 
to allow fruits to 
absorb the flavor 
of the syrup. 
Compote may be prepared 
a day in advance and 
kept in the refrigerator 
overnight.
Serve compote with a 
little of the syrup 
spooned over
Angel Food Cake 
or frozen yogurt, 
if desired.
 
Makes 6 servings. 

Note: 
Compote can also be made 
with 3 apples and 
3 ripe pears, 
all quartered and cored. 
Change grilling time 
to 6 to 8 minutes and 
turn once halfway 
through grilling time.