Cuisinart JR. GR-3 User Manual

Instruction

Booklet

Reverse Side

the

™

GRIDDLER

Jr.

a guide to perfect meals

SAVORY & SWEET

RECIPES

MAIN COURSE

Pecan Sweet Potatoes ...................................................................................................3

Grilled Portobello Salad ..............................................................................................3

Miniature Cheeseburgers ............................................................................................ 4

Vegetable Napoleon ......................................................................................................5

Grilled Vegetables, Pear & Roquefort Salad ..............................................................5

Tomato, Prosciutto & Mozzarella Panini ........................................................................6

Smoked Turkey, Roasted Pepper & Baby Swiss Panini with Pesto Mayo .................7

Grilled Vegetables and Goat Cheese Panini ...............................................................7

Pizza Panini .....................................................................................................................8

Brie, Apple & Onion Panini .........................................................................................9

Three-Cheese and Avocado Quesadillas ...................................................................9

Chicken Quesadilla Wraps ........................................................................................ 10

Brie Stuffed Beef Fillets with Herb Crust ............................................................. 10

Lemon Basil Shrimp and Vegetables ........................................................................... 11

Soy, Ginger and Sesame Salmon .............................................................................12

DESSERTS

Chocolate Raspberry Panini ........................................................................................13

Grilled Peaches with Mascarpone Cream ...................................................................13

Caramel Apple Sundae ............................................................................................. 14

2

Pecan Sweet Potatoes

A great addition to the Thanksgiving table, or any time of the year.

Makes 6 ser vings
1¼ pounds sweet potatoes, peeled and cut into ¾-inch pieces

(about 2 medium potatoes)
3 tablespoons unsalted butter, melted
1½ teaspoons ground cinna mon
1 teaspoon gr ound cloves
¼ teaspoon gr ound ginger
3 tablespoons pure maple syr up, divided
½ cup toasted pecans
½ teaspoon sea salt

Preheat the Cuisinar t® Griddler™ Jr. in the open position to high. In a lar ge bowl, combine the
potatoes wi th the but ter, cinnamon, cloves, ginger and 1 t ablespoon of the ma ple syr up; toss to
coat.

Whe n the Griddler™ Jr. is hot, ar range the potatoes on both sides of the grill plates. Grill, turning
every 4 to 5 minutes, for a total of 15 to 18 minutes, or until pot atoes are tender.

Transfer the gr illed potatoes to a large bowl. Toss with t he re maining maple syrup, pecans and
sal t. Adjust seasonings if desired.

Nutr itional information per serving (½ cup):

Calor ies 160 (32% from fat) • carb. 26g • pro. 2g • fat 6g • sat. fat 4g • chol. 15mg • so d. 250mg

• calc. 46mg • f iber 3g

Grilled Portobello Salad

The grilled portobello can also be used as a filling for panini.

Makes 4 ser vings
¼ cup ex tra virgin olive oil

2 tablespoons white balsamic vinegar (or white wine vinegar)
1 tablespoon water
1 gar lic clove, minced
1 tablespoon minced onion or shallot
1 teaspoon dr ied thyme
½ teaspoon kosher s alt
¼ teaspoon fr eshly grou nd black pepper
1 pound por tobello mushrooms, thickly sliced

1

/3 cup finely chopped red bell pepper

1

/3 cup finely chopped yellow bell pepper

3

Place the olive oil, vinegar, water, gar lic, onion , thyme, salt and pepper in a Cuisinar t® Food
Processor f itted with the metal chopping blade . Process until emulsif ied. Pour over the
mushrooms; toss gently to coat. Let stand 10 to 15 minutes.

Preheat the Cuisinar t® Griddler™ Jr. in the closed position to high. When the Gr iddler™ J r. is hot,
arrange one third of the mushrooms on the bot tom grill, cut side down. Close; grill for 3 minutes.
Remove; reser ve on platter. Repea t with the remaining mushrooms. Spr inkle with the chopped
red and yellow peppers; serve war m or chilled.

Nutr itional information per serving:

Calor ies 150 (68% from fat) • carb. 7g • pro. 6g • fat 11g • sat. fat 2g • chol. 35mg • sod. 270mg

• calc. 32mg • fib er 1g

Miniature Cheeseburgers

These mini cheeseburgers are a great hors d’oeuvre idea.

Makes 12 servings
¾ pound ground chuck

½ small onion, f inely chopped or grated
pinch kosher salt
pinch freshly ground black pepper
1½ ounces shredded Cheddar
12 miniature hamburger buns

Preheat the Cuisinar t® Griddler™ Jr. in the closed position to high.

Add the meat, onion , sal t and pepper to a medium bowl. Mix gently with hands, being sure not to
overmix. Divide the meat into 12 individual r ounds (about ¾ ounce each). For m into pat ties.

Whe n the Griddler™ Jr. is hot, ar range the mini bur gers on the bot tom grill. Close, apply ing light
pressure to handle for about 10 seconds. Grill for 1 to 1½ minutes. Remove the burger s; place
each burger on the bot tom of each miniature bun. Top each burger wi th the shr edded cheese;
place t he top bun on top. Return a ssembled cheeseburge rs to the bot tom grill. Close, applying
light pressure for about 20 to 30 seconds, until the cheese has melted.

Ser ve immediately.

Nutr itional information per serving:

Calor ies 130 (54% f rom fat) • carb. 7g • pro. 7g • fat 7g • sat. fat 3g • chol. 25mg • sod. 125mg

• calc. 51mg • fiber 0g

4

Vegetable Napoleon

These Napoleons make a beautiful presentation and will be sure to

impress any crowd.

Makes 4 ser vings
½ medium eggplant, cut into eight 1/3-inch rou nds

½ medium zucchini, sliced into four 1/3-inch slices (sliced on the bias)
½ medium-lar ge onion , cut into 1/3-inch rou nds
4 medium baby portobello mushrooms, sliced into ½-inch pieces
1 lar ge tomato, cut into four 1/3-inch rou nds
3 tablespoons extra virgin olive oil
½ teaspoon kosher s alt
¼ teaspoon fr eshly grou nd black pepper
4 lar ge basil leaves
2 ounces soft goat cheese

Preheat the Cuisinar t® Griddler™ Jr. in the open position to high.

Add the vege ta bles to a large bowl; toss with t he olive oil, salt and pepper.

Arrange the eggplant, zucchini and onions evenly spaced on both sides of the preheated
Griddler™ Jr. Gr ill 2 to 4 minutes per side. Add the mushrooms; grill about 1 minute per side.
Reser ve veget ables on a platter. Reduce the heat to low. Add the tomatoes; grill 30 seconds per
side.

On eithe r a plat ter or four individual plates, build the Na poleons in the following order : eggplant,
onion, basil, goat cheese , tomato, mushroom, zucchini, f inishing with another eggplant round.

Nutr itional information per serving:

Calor ies 160 (72% from fat) • carb. 7g • pro. 4g • fat 13g • sat. fat 4g • c hol. 5mg • sod. 350mg

• calc. 35mg • fiber 3g

Grilled Vegetable, Pear and Roquefort Salad

Makes 4 ser vings
½ medium eggplant, cut into ¼-inch slices

½ medium ye llow squash, cut into ¼-inch slices
½ medium zucchini, cut into ¼-inch slices
½ medium red bell pepper, cut into ¼-inch slices
2 teaspoons extra virgin olive oil
½ teaspoon kosher s alt
¼ teaspoon fr eshly grou nd black pepper
1 firm, ripe pear, peeled, cored and cut into ½-inch wedges
1½-2 ounces Roquefor t

Preheat the Cuisinar t® Griddler™ Jr. in the open position to high.

Add the vege ta bles to a large bowl; toss with t he olive oil, salt and pepper.

5

Arrange vegetables evenly spaced on both sides of the preheated Griddler™ Jr. Gr ill 2 minutes pe r
side. Reser ve on a platter; cover with foil to keep warm.

Grill pear s, 15 minutes per side, until jus t tender. Add pears to veget able platter; top with
Roquefor t.

Nutr itional information per serving:

Calor ies 110 (44% from fat) • carb. 13g • pro. 4g • fat 6g • sat . fat 3g • chol. 10mg • sod. 490mg

• calc. 88mg • f iber 4g

Tomato, Prosciutto and Mozzarella Panini

Be sure to use the freshest ingredients for this classic Italian sandwich.

Makes 3 panini
6 slices ciabatt a (about 4 x 3 inches)

½ tablespoon ex tra virgin olive oil
3 slices (½ ounce each) prosciu tto
1 medium tomato, sliced
6 lar ge fresh basil leaves
3 ounces fr esh mozzar ella, sliced

Preheat the Cuisinar t® Griddler™ Jr. in the closed position to medium while assembling panini.

Lightly brush one side of each slice of bread with the oli ve oil. Lay 3 slices of bread on the wor k
sur face, oiled side down. Build the sandwiches in this order : prosciut to, tomato, basil, and cheese,
using equal amounts of each item on each s andwich. Top wi th the remaining sliced bread , oiled
side up.

Arrange sandwiches evenly spaced on the bot tom grill plate of the preheated G riddler™ Jr. Close,
applying medium pressure to handle for about 3 0 seconds. Grill panini for 3 to 4 minutes. Cut in
half on the diagonal; ser ve warm.

Nutr itional information per panini:

Calor ies 240 (41% from fat) • carb. 22g • pro. 13g • fat 11g • sat. fat 5g • c hol. 30mg • sod. 610mg

• calc. 181mg • f iber 1g

6

Smoked Turkey, Roasted Pepper and Baby Swiss

Panini with Pesto Mayo

Makes 2 panini
1½ tablespoons light or r egular mayonnaise

1 tablespoon prepared pes to
4 slices crus ty countr y bread or ar tisan wheat br ead (abou t 6 x 3½ x ½ inches)
2 teaspoons extra virgin olive oil or mel ted unsalted butter
4 ounces thinly sliced smoked tur key brea st
1 roa sted red pepper, well drained, cut into ½-inch strips
2 ounces very thinly sliced Baby Swiss cheese
2 ounces very thinly sliced red onion (optional)

Preheat the Cuisinar t® Griddler™ Jr. in the closed position to medium while assembling panini.
Combine mayonnaise and pes to. Lightly b rush one side of each slice of bread with the olive oil/
butter. L ay 2 slices of bread on the work sur face, oiled side down . Spr ead lightly with pesto
mayonnaise. Build the sandwiches in this order : smoked turkey, roasted pepper s, cheese, and
onion (if using), using equal amounts of each item on each sandwich. Top with the remaining
sliced br ead that has been spr ead lightly with the pesto mayonnaise, oiled side up.

Arrange sandwiches evenly spaced on the bot tom grill plate of the preheated G riddler™ Jr. Close,
applying light pr essure to handle for about 30 seconds. G rill panini for 3 to 4 minutes . Cut in half
on the diagonal; ser ve warm.

Nutr itional information per panini:

Calor ies 480 (47% from fat) • car b. 39g • pro. 25g • fat 25g • sat. fat 8g • chol. 55mg • sod. 1410mg

• calc. 357mg • f iber 2g

Grilled Vegetables and Goat Cheese Panini

Makes 4 panini
1 whole wheat baguette, cut into four 5-inch pieces

4 ounces soft goat cheese
½ medium zucchini, cut into ¼-inch slices
½ medium eggplant, cut into ¼-inch slices
½ medium squa sh, cut into ¼-inch slices
½ medium orange pepper, cut into ¼-inch slices
½ tablespoon ex tra virgin olive oil
½ teaspoon kosher s alt
½ teaspoon fr eshly grou nd black pepper
12 mediu m fresh basil leaves

Preheat the Cuisinar t® Griddler™ Jr. in the open position to high.

Slice each piece of baguette in half lengthwise . Spread 1 ounce of goat cheese only on the inside
top of each baguette piece; reser ve .

In a large bowl, toss the veget ables with the oli ve oil, sal t and pe pper. A rrange half of the
vegetables evenly spaced on the preheated Griddler™ Jr. Gr ill 2 to 4 minutes per side. Transfer
vegetables to a platter; r epeat with r emaining vegetables. Close the grill and r educe the
temperature to medium.

7

Divide the grilled veget ables among the plain bague tte bot toms; top with the ba sil leaves. Press
the top baguet te pieces onto the panini. Arrange the panini evenly among the bottom grill plate;
close, applying light pressure to handle for about 3 0 seconds. Gr ill panini for 3 to 4 minutes.

Ser ve war m.

Nutr itional information per panini:

Calor ies 190 (42% from fat) • carb. 19g • pro. 9g • fat 9g • sat. fat 5g • chol. 15mg • sod. 550mg

• calc. 72mg • fiber 5g

Pizza Panini

This panini is a quick alternative to a homemade calzone – the kids will love it!

Makes 2 panini
½ tablespoon ex tra virgin olive oil

4 slices crus ty Italian bread (about 1 inch thick)
¼ cup thick marinara sauce , strained if necessar y
4 ounces sliced par t-skim mozzarella or pr ovolone
thinly sliced pepperoni (optional)
thinly sliced vegetables such as mushrooms or peppers (optional)

Preheat the Cuisinar t® Griddler™ Jr. in the closed position to high while assembling panini.

Brush each slice of bread with olive oil. Place two slices of bread on work surface, oiled side
down. Top with sauce, spreading to within ½ inch of edges. Arrange cheese slices over sauce; add
pepperoni and/or vegetables , if using. Top with second slice of bread, oiled side up.

Arrange pa nini evenly spaced on the bottom gr ill plate of the preheated Gr iddler™ Jr.; apply light
pressure to handle for about 3 0 seconds. Gr ill panini for 4 to 4½ minutes, or until crust is cr ispy
with well-mar ked grill lines , and f illing is hot.

Remove panini; let rest for 5 minutes on a wire rack. Cut in half on the diagonal; ser ve warm.

Nutr itional information per panini:

Calor ies 360 (49% from fat) • carb. 26g • pro. 20g • fat 19g • sat. fat 9g • chol. 50mg • sod. 940mg

• calc. 486mg • f iber 1g

8

Brie, Apple and Onion Panini

Makes 2 panini
4 slices multigr ain bread

½ tablespoon ex tra virgin olive oil
1 small apple, thinly sliced
½ small/medium onion, sliced
2 ounces Brie
½ teaspoon gr ound cinnamon
¼ teaspoon sea salt

Preheat the Cuisinar t® Griddler™ Jr. in the closed position to medium while assembling panini.

Brush one side of each slice of br ead with olive oil. Lay two slices of bread on wor k surface, oiled side
down. Assemble t he panini in the following order: a pple, onion and Br ie . Spr inkle the cinna mon and
sal t over each panini. Top with second slice of bread, oiled side up.

Arrange pa nini evenly spaced on the bottom gr ill plate of the preheated Gr iddler™ Jr.; apply medium
pressure to handle for about 3 0 seconds. Gr ill panini for 3 to 4 minutes, or until crust is cr ispy w ith
well-mar ked grill lines, and filling is hot.

Remove panini. Cut in half on the diagonal; ser ve warm.

Nutr itional information per panini:

Calor ies 300 (40% from fat) • carb. 35g • pro. 12g • fat 14g • sat. fat 6g • chol. 30mg • sod. 770mg

• calc. 107mg • fiber 6g

Three-Cheese and Avocado Quesadillas

Substitute any of your favorite cheeses to make this quesadilla recipe your own.

Makes 2 quesadillas
nonstick cooking spray

1 ounce manchego, shredded
1 ounce sharp Cheddar, shredded
1 ounce Monterey Jack , shr edded
¼ teaspoon sea salt
¼ teaspoon fr eshly grou nd black pepper
1 teaspoon fr esh lime juice
4 6-inch corn tor tillas
½ medium avocado, sliced

Lightly coat the grill plates of t he Cuisinart® Griddler™ Jr. with the nons tick cooking spray. Pr eheat in
the closed posi tion to high w hile assembling quesadillas.

In a small bowl, toss the cheeses, salt, pepper and lime juice to combine. Lay two tortillas on the work
sur face. D ivide the cheese mixture equally between the t wo tortillas, leaving a ½- inch bor der. Top with
the avocado slices and the reserved tortillas.

9

Arrange quesadillas evenly space d on the bottom gr ill plate of the preheated Gr iddle r™ Jr.; apply
medium pressure to handle for about 1 to 1½ minutes, or until the cheese is mel ted.

Remove quesadillas. Let r es t for about 2 minutes befor e ser ving.

Nutr itional information per quesadilla:

Calor ies 340 (53% f rom fat) • carb. 29g • pro. 14g • fat 22g • sat. fat 10g • chol. 40mg • so d. 550mg

• calc. 408mg • f iber 6g

Chicken Quesadilla Wraps

Makes 2 ser vings
1½ cups shredded/chopped cooked chicke n

½ cup chopped cooked onion sautéed until tender)
2 tablespoons chopped jalapeños
½ cup shredded low fat Cheddar or M onterey Jack
2 10-inch f lour tor tilla s or wraps (can use plain, her b, spinach)

Preheat the Cuisinar t® Griddler™ Jr. in the closed position to high while assembling wrap.

In a small bowl, combine t he chicken, onion and jalapeños. Sprink le half the cheese in the ce nter
of each tor tilla ; top wi th the chicken mix ture, keeping the chicken mix ture in a “log” about 1½
inches wide and 4 to 5 inches long in the ce nter of the tor tilla . Fold one side over the filling
lengthwise to cover; fold top and bottom over short sides to cover; fold las t side over to close.
Turn over so the last f lap is on the bottom.

Arrange wraps evenly spaced on the bottom gr ill plate of the preheated Gr iddler™ Jr.; close,
applying medium pressure to handle for about 3 0 seconds. Grill w raps for 3½ to 4 minutes, or
until tortilla is warmed with nice grill markings, f illing is war med and cheese is melted .

Remove wr aps. Serve immediately.

Nutr itional information per serving:

Calor ies 830 (46% from fat) • carb. 49g • pr o. 64g • fat 42g • sat. fat 17g • chol. 165mg • sod. 3700mg

• calc. 360mg • f iber 4g

Brie Stuffed Beef Fillets with Herb Crust

The filets take less than 10 minutes to cook, making this a perfect weeknight treat

for your family.

Makes 2 ser vings
1 tablespoon herbes de Provence

½ teaspoon kosher s alt
¼ teaspoon fr eshly grou nd black pepper
2 beef tender loin fillets, about 6 ounces each

10

1 ounce Brie, cold, cut into 2 equal pieces
½ tablespoon ex tra virgin olive oil

Place the herbes de Provence , sal t and pepper in a small bowl. Stir to blend; reserve.

Using a sharp knife, cut a horizontal slit in the side of one fillet; carefully cut into the center to
create a pocket – do not cut all the way through to the sides. Repeat for the other fillet . Place ½
ounce of t he cheese in each pocket – press the open sides together t ightly. D rizzle the fille ts with
the olive oil and rub in to coat completely and evenly. Sprink le the her b mix ture on both sides
and pr ess into the fillet. Refr igerate for 20 to 3 0 minutes before grilling. (Fillets may be prepared
up to 8 hour s ahead and r efriger ated).

Preheat the Cuisinar t® Griddler™ Jr. in the closed position to high. Arr ange the f illets evenly
spaced on the preheated grill. Close; apply light pr essur e to handle for about 20 seconds. Grill
until fillets have reached desired level of doneness w hen tested with an instant-read thermomete r
(about 125°F is best). Meat will continue to cook an ex tr a 5°F while resting. Remove immediately.
Let meat rest for 5 to 10 minutes before serving.

Nutr itional information per serving:

Calor ies 560 (75% from fat) • carb. 1g • pro. 34g • fat 47g • sat. fat 19g • chol. 135mg • sod . 460mg

• calc. 56mg • fiber 0g

Lemon Basil Shrimp and Vegetables

Makes 4 ser vings
1 gar lic clove, finely minced

5 fresh basil leaves, thinly sliced (chiffonade)
½ teaspoon kosher s alt

1

/8 teaspoon fr eshly grou nd black pepper

1

/8 teaspoon red pepper f lakes
3 tablespoons fresh lemon juice
¼ cup ex tra virgin olive oil
1 medium zucchini (about 12 ounces), cu t into ½-inch slices
2 red onions (3-4 ounces each), cut into eight wedges (roots intact)
16 large shrimp,* peeled and d eveined

Place the garlic, basil, salt , peppers and lemon juice in a small bowl. Whisk to blend. While
whisking, add the oil in a slow steady stream; whisk until completely emulsif ied.

In a medium bowl, toss the zucchini with 2 tablespoons of the marinade to coat. Add the onions
with 2 addi tional t ablespoons of the mar inade . Gently toss to coat, being sure to leave the onion
wedges intact . Let stand 20 to 30 minutes at room temperature.

In a large bowl, toss shr imp with the remaining marinade to coat . Let stand 20 to 30 minutes at
room temperatur e.

Soak four woode n skewer s in water while the shrimp and vegetables marina te.

Preheat the Cuisinar t® Griddler™ Jr. in the open grill position to high. Thread 4 shrimp on each
skewer, putting the skewer th rough both the head and tail ends of the shrimp.

Arrange the zucchini rounds on one side of the pr eheated gr ill and the onions on the second side.
Grill for 5 minutes , tur n, grill for an additional 5 minutes. Move the grilled onion wedges on top of
the zucchini.

11

Arrange the shr imp skewer s on the empt y sid e of the gr ill. Gr ill for 2 minutes on each side; tu rn
the skewers so that the deveined edge of the shrimp is on the grill. Grill for an additional 30
seconds.

Transfer the gr illed shrimp and vege tables to a ser ving platter, or 4 individual plates. Garnish with
lemon wedges, and ser ve.

*Cook ’s Tip: When grilled, shrimp have a much better texture after a shor t period of brining. To
brine the shr imp, place 1 tablespoon each kosher salt and brow n sugar in a medium bowl; add
one cup boiling water. Stir until salt and sugar are completely dissolved. Add 12 ice cubes and 1
cup cold water; stir to chill water. Once cold, add shrimp; br ine for 30 to 60 minutes in the
refrigerator.

Nutr itional information per serving:

Calor ies 160 (74% from fat) • carb. 8g • pro. 3g • fat 14g • sa t. fat 2g • chol. 0mg • sod. 300mg

• calc. 21mg • fiber 2g

Soy, Ginger and Sesame Salmon

Makes 4 ser vings
1 tablespoon finely chopped ginger

2 teaspoons f inely chopped
gar lic (abou t 2 small cloves)
¼ cup low sodium soy sauce
¼ teaspoon fr eshly grou nd black pepper
1 tablespoon sesame seeds
1 tablespoon light br own suga r

1

/3 cup ex tra virgin olive oil
1 pound salmon f illet

Place the ginger, garlic, soy sauce, pepper, sesame seeds, and brown sugar (all of the mar inade
ingredients, except for the olive oil) into a small bowl; stir to combine. Slowly w hisk in the olive
oil until mixture is comple tely emulsif ied. Lay the salmon in a 13 x 9-inch baking dish. Pour the
mar inade over the f ish, being sure that it is fully coated. Le t mar inate, at room temperature, for
30 to 40 minutes.

Ten minutes before the salmon has fully mar inated, pr eheat the Cuisinar t® Griddler™ Jr. in the
closed gr ill position to high.

Place the salmon on the bottom preheated gr ill plate. Close; grill for about 7 minutes , depending
on the thickness of the salmon .

Ser ve hot, or ser ve chilled over a mixed gree n salad.

Nutr itional information per serving:

Calor ies 160 (68% from fat) • carb. 5g • pro. 23g • fat 26g • sat . fat 4g • chol. 60mg • sod. 880mg

• calc. 23mg • fiber 1g

12

Chocolate Raspberry Panini

If you cannot find fresh raspberries, strawberries make an excellent substitution.

Makes 2 panini
4 slices crus ty Italian loaf or challah bread (each about 4 x 3 x ½ inches)

1 tablespoon unsal ted but ter, softened
4 ounces bitter sweet or semi sweet chocolate, finely chopped
1 cup fresh r aspber ries
confectioners’ sugar for dusting
cinnamon for dusting
fresh raspberries and mint leaves for gar nish

Preheat the Cuisinar t® Griddler™ Jr. in the closed position to medium while assembling panini.
Brush one side of each slice of br ead with melted butter. Place 2 slices of bread on work surface,
buttered side down. Top each one with the chocolate, then ra spberr ies, in equal amounts. Place
remaining bread on top, but te red side up.

Carefully place panini on the bot tom grill plate of the preheated Griddler™ Jr. Close while applying
light pressure to handle for abou t 20 seconds. Gr ill panini for about 5 minutes, until the chocolate
is melted and the bread is toasted golden brow n and cr ispy.

Remove; cut in half on the diagonal. Dust lightly with confec tioners’ sugar and cinnamon. Serve
war m, garnished with additional ra spberr ies and mint if desired.

Nutr itional information per panini:

Calor ies 200 (54% from fat) • carb. 25g • pro. 4g • fat 15g • sat. fat 2g • chol. 10mg • sod. 120mg

• calc. 36mg • fiber 2g

Grilled Peaches with Mascarpone Cream

A perfect ending to a summer meal.

Makes 10 ser vings

Mascarpone Cream

8 ounces mascarpone, room temperature

2

⁄3 cup heavy cream
¼ cup superf ine sugar
1 teaspoon va nilla paste, or pure vanilla ex tract
2 tablespoons pure maple syr up
pinch table salt

13

Grilled Peaches

3 tablespoons pure maple syr up
4 tablespoons unsalted butter, melted
¼ teaspoon sea salt
5 small peaches, halved and pitted

In a medium bowl, whisk the Mascarpone Cream ingredients together until creamy and
homogenous – do not over mix! Reserve.

Preheat the Cuisinar t® Griddler™ Jr. in the open position to high.

In a large bowl, combine the ma ple syr up, but ter and salt. Add the peaches and toss to coat .
Arrange peaches , cut side down, evenly spaced on the preheated G riddler™ Jr. Grill t he fr ui t for
about 4 minutes per side.

Remove peaches and lay cut side up on a platter. Fill the center of each peach with a dollop of
the ma scarpone mix ture. Serve at room temperature.

Nutr itional information per serving:

Calor ies 240 (68% from fat) • car b. 17g • pro. 2g • fat 19g • sat. fa t 12g • chol. 60mg • sod. 135mg

• calc. 39mg • fiber 1g

Caramel Apple Sundae

Makes 6 sundaes

Caramel Sauce

¾ cup gr anulated sugar
¼ teaspoon table salt
¼ cup water (enough so that t he consistenc y when mixed with the sugar and is similar

to wet sand)
1 tablespoon light corn sy rup

1

/3 cup heavy cream
3 tablespoon unsal ted but ter, cut into ½-inch cubes

Apples

3-4 small apples, peeled, cored and cut into ½-inch wedges
1 teaspoon fr esh lemon juice
½ teaspoon pure vanilla ex tract
2 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
1 teaspoon gr ound cinnamon
3 cups vanilla ice cream

In a medium-size, heav y bottomed saucepan, stir together the sugar, salt , water and corn syr up.
Be sure to clean the inside walls of the pan if there is any sugar on the sides (a clean, wet pastry
brush work s best). Set over medium-low heat and cook until the sugar mix ture turns a very light
amber color (about 10 to 15 minutes). Once the sugar mix ture has come to the light amber color,
take off of stove and slowly stir in the cream. After the cream has been incorporated, slowly
whisk in the but ter, one piece at a time , continually whisking to emulsify until all the but ter has
been added. Reserve.

14

Preheat the Cuisinar t® Griddler™ Jr. in the open position to medium.

In a large bowl, combine the remaining ingredients; toss to coat.

Arrange the apples evenly spaced on the pre heated Griddler™ Jr. Gr ill the fr uit for about 5 to 7
minutes per side.

Remove the apples . In individual ice cr eam dishes, divide the ice cream (½ cup per serving) and
apples. Top with the caramel sauce. Serve immediately.

Nutr itional information per serving (including ½ cup of ice cream):

Calor ies 430 (45% from fat) • carb. 58g • pr o. 3g • fat 23g • sat . fat 14g • chol. 75mg • sod. 160mg

• calc. 112mg • fiber 2g

15