Sugared Peaches. Mix brown sugar with port or red wine and brush on peach slices before grilling over low heat, until golden.
Grilled Pineapple Skewers. Cut pineapple into ½ inch thick cubes before brushing with canola oil and skewering. Grill until browned over a medium to hot grill.
Fruit Salad. Peel and slice peaches and kiwi into bite-sized pieces. Toss with orange juice to coat and sugar to taste. Add fresh mint prior to serving.
Baked Apples. Place 6 cored apples on a baking sheet. Fill each with a pinch of cinnamon, a tablespoon of brown sugar and ½ teaspoon of butter. Pour 1 cup of water around the apples before baking for 45 minutes at 375-degrees.
Poached Pears. Simmer a bottle of fruity red wine mixed with ¼ cup of blackcurrant liquor (such as crème de Cassis), ¼ cup sugar, 1 vanilla bean, cloves and lemon juice and poach. Poach 6 pears in the mixture before chilling in the mixture and serving with a fresh mint garnish.