Page 40 September 2014            By Mark Hittle of Bobby-Q’s Now is a great time of year to experiment on the grill. During the summer, certain ingredients are available at their prime, like stone fruit such as plums, peaches,     = # — Q $                  "    <       &  on the grill, especially with fruit and other unconventional grilled produce. Experiment with grilled stone fruits for a subtle savoriness and undeniable sweetness that also adds a nice pop of color to any dish. AWARD WINNING PASTRIES MADE WITH LOCAL ORGANIC INGREDIENTS JOIN US FOR BREAKFAST LUNCH OR SOMETHING SWEET 3830 E Indian School Rd Phoenix AZ 85018 602-296-4958 • essencebakery.com      • 4 cups plums, washed, pitted, chopped • 3/4 cup sugar • 1/4 cup balsamic vinegar • 1 1/2 teaspoons mustard • 1 1/2 teaspoons fresh ginger, grated • 1 1/2 teaspoons allspice ?@  "   ?@  "   • 1 garlic clove, minced ?@D*"   • 1 teaspoon salt    E    % stockpot and cook over medium-low heat. As the plums warm and release their juices, stir well. Cover and simmer for an hour, stirring    ')" onions and red bell pepper bits will soften and meld into a thick barbecue sauce. Mix rotisserie chicken, or pulled pork into this sauce.                        • 6 pluots • 1/2 cup sugar D?@D  • 2 teaspoons cinnamon    Cut 6 pluots in 3/4 inch slices and grill until browned on both sides. : "   " and add pluots. Using a pre-made pie crust, place mixture inside and top with a criss cross of dough then brush with a mixture of egg and half and half. Sprinkle with sugar. Put in the freezer for 30 minutes, then bake at 350 F for 45 minutes.      • 4 ounces lettuce mix G %   • 1 tablespoon candied pecans • 1/2 tablespooon dried cranberries • 1 tablespoon feta cheese • 3 grilled nectarines (cut in half, grill and cool)      • 2 cups olive oil • 1/2 cup red wine vinegar • 1/4 cup brown sugar • 1 teaspoon chopped garlic • dash salt and pepper • 1 cup fresh strawberries cut in quarters     • 1 cup sugar • 2/3 cup hot water JKN Q ? ?@ V  ?@ ) X  • 1/2 cup fresh organic orange juice • 1/2 cup Peach Schnapps • 1 cup cold soda water • 6 Peaches    X++  ? "  2/3 cups of hot water into a pan and dissolve. Next mix all other ingredients in the sugar mixture. Add cold soda water last. Cut peaches in half, Grill on both sides, and cool. Cut peach halves in half (making quarters) and place two in each glass.