Sweets in general are not the first thing that comes to mind when you think of cooking outdoors. But cake chef Carissa Jones thinks fried sweets are a beautiful thing, especially in Sacramento’s bright summer. “The last thing you want to do in the summer is warm up,” she says. So after finishing her main course, Jones used the remaining heat to bake a pound cake. She says it is a great way to sweeten sugar and add flavor.

Of course, the most famous is the “fire” plate, which shows a piece of fried dessert, fried marshmallows and a slice of chocolate between two graham crackers. At higher altitudes, Jones makes marshmallows from the beginning (she says, “They beat pants from any store,”), then fried marshmallo pana kota with gram stewel and chocolate gange. “It’s all but unexpected,” said Jones, who recently left the restaurant industry to teach cooking at the Sacramento County Youth Hall of Fame.

Chrissa Jones

She bears fruit for easy preparation. “Roasted fruit at the end of the meal satisfies the craving for a sweet bite, and is very quick and tasty,” she explains. Figs and pears are good candidates for Greece. “Many people think of pears as the fruit of the fall, but the Cortland Pearl show is in July. “It’s a beautiful, bright, beautiful pearl,” says Jones. For sliced ​​first course or dessert, you can toss half of fried pear with sliced ​​blue cheese and one bee honey.

But your favorite summer fruits to bake are stone fruits such as peach, plum and apricot. To accompany the fruit, she offers vanilla ice cream “a recipe that will not fail.” If you want to be really beautiful, try pouring the sweetened milk into your meal with your favorite breakfast cereal. Cap’n Crunch, anyone?

Grilled stone fruit and no-chow vanilla ice cream

After the amaretto was fried, it poured fruit

Eating yeast, prunes, or apricots is a good way to use the leftover charcoal, says Pastor Carissa Jones. She mixes the fruit with a light and melted vanilla ice cream – no special equipment required! Uses 4

ice cream:
1 14-ounce sweetened condensed milk
2 teaspoons vanilla or almond extract
2 cups heavy cream

Fried fruit
4 Yeast, prunes or apricots, boiled in half
Ama Cup Amaretto

To prepare ice cream

Combine sweet milk and vanilla in a large bowl.

In a separate bowl, whisk together the cream until smooth.

Whisk half the whipped cream into the milk-vanilla mixture. Combine the remaining half of the whipped cream into the mixture. Be careful not to overdo it to make sure the ice cream is light and smooth.

Transfer the mixture to a baking sheet covered with plastic wrap and refrigerate for at least 4 hours, stirring to combine.

Roasted fruit mixture

To prepare fried fruit

Put half of the fruit in the box and toss it with the Amaretto. Put it side by side.

Prepare the grill by cleaning and lubricating the Greeks. Turn the fruit over low heat over low heat for 3 minutes, stirring occasionally.

Remove fruit from heat and serve immediately with vanilla ice cream.

Roasted fruit and ice cream