I never miss an opportunity to char fruit over screaming hot coals after I'm done grilling. The caramelization and scorched bitter bits is an unforgettable combo.
I saw clementines on the table and flamed citrus peel immediately came
to mind. I started splitting them to put on the grill and saw a pint of
flame raisins. Figuring raisins in clementine juice would bloom when
intensely heated, I jammed one raisin into each segment of a few halves.
Onto the grill they went.
 | |
| Charred Flame Raisin Packed Clementines |
Success! I ate one skin and all. It was a killer complex combination of flavors and textures. The raisins transformed into bursts of jelly and the skin tasted like smoky orange bitters. It was so good I couldn't help but bang out a cocktail. I grabbed the Boston shaker and muddled a packed clementine into a Negroni. Strained it into a glass of ice, added a touch of seltzer and kicked back to enjoy.
So the next time your grill is still hot, go ahead and put any fruit on and taste what happens.
As always, stay inspired and keep the ideas bouncing.