Bergeron’s Smoke Can Grilled Fruit & Dessert Collection

Fruit absorbs smoke quickly, so desserts usually need only 8–20 minutes of smoke exposure. Apple & Honey Crisp, Bing Cherry and Maple Brown Bourbon are the strongest dessert pairings, while Mesquite and Hickory should be used lightly.

Basic Grill Setup

Heat the grill to 350–400°F and create two zones:

  • Direct heat for caramelizing and grill marks

  • Indirect heat for gently smoking and softening fruit

Activate the selected Bergeron’s Smoke Can according to its directions.
Place it close enough to the heat source to produce steady smoke, then keep most fruit over indirect heat so its natural sugars do not burn.

1. Apple & Honey Crisp Smoked Apple-Crisp Packets

Servings: 4

Ingredients

  • 4 firm apples, peeled and thinly sliced

  • 3 tablespoons melted butter

  • 3 tablespoons brown sugar

  • 2 tablespoons honey

  • 1 teaspoon cinnamon

  • ¼ teaspoon nutmeg

  • Pinch of salt

  • ¾ cup granola or crushed oatmeal cookies

  • Vanilla ice cream

  • Apple & Honey Crisp Smoke Can

Directions

  1. Combine the apples, butter, brown sugar, honey, cinnamon, nutmeg and salt.

  2. Divide the mixture among four large pieces of heavy-duty foil.

  3. Fold each piece into a loosely sealed packet.

  4. Smoke over indirect heat for 15 minutes.

  5. Open the packets carefully and sprinkle granola over the apples.

  6. Continue cooking with the packets open for 5–8 minutes, until tender.

  7. Serve warm with vanilla ice cream and a drizzle of honey.

Flavor profile: sweet apple, golden honey, cinnamon and mild fruitwood smoke.

2. Maple Brown Bourbon Grilled Peaches

Servings: 4

Ingredients

  • 4 ripe but firm peaches, halved and pitted

  • 2 tablespoons melted butter

  • 2 tablespoons pure maple syrup

  • 1 tablespoon brown sugar

  • ½ teaspoon cinnamon

  • Pinch of salt

  • Chopped pecans

  • Vanilla ice cream or whipped mascarpone

  • Maple Brown Bourbon Smoke Can

Directions

  1. Mix the butter, maple syrup, brown sugar, cinnamon and salt.

  2. Brush the cut sides of the peaches with the mixture.

  3. Smoke the peaches over indirect heat, cut side up, for 8–10 minutes.

  4. Move them to direct heat, cut side down.

  5. Grill for 2–3 minutes, until marked and caramelized.

  6. Fill the centers with ice cream or mascarpone.

  7. Sprinkle with pecans and drizzle with the remaining maple mixture.

Flavor profile: caramelized peach, maple, brown sugar and smooth bourbon-style smoke.

3. Bing Cherry Smoked Chocolate Cherry Cobbler

Servings: 6

Fruit Filling

  • 4 cups pitted cherries, fresh or frozen

  • ⅓ cup sugar

  • 1 tablespoon cornstarch

  • 1 tablespoon lemon juice

  • ½ teaspoon vanilla

  • ½ cup dark-chocolate chips

Cobbler Topping

  • 1 cup all-purpose flour

  • ¼ cup sugar

  • 1½ teaspoons baking powder

  • ¼ teaspoon salt

  • 4 tablespoons cold butter

  • ½ cup milk

  • Bing Cherry Smoke Can

Directions

  1. Heat a cast-iron skillet over indirect heat.

  2. Combine the cherries, sugar, cornstarch, lemon juice and vanilla in the skillet.

  3. Smoke for 8–10 minutes, stirring once.

  4. Stir in the chocolate chips.

  5. Mix the flour, sugar, baking powder and salt.

  6. Cut in the butter, then stir in the milk until a thick dough forms.

  7. Drop spoonfuls of dough over the cherries.

  8. Cover the grill and cook over indirect heat for 25–30 minutes, until bubbling and golden.

  9. Serve warm with vanilla ice cream.

Flavor profile: rich cherry, dark chocolate and sweet fruitwood smoke.

4. Summertime Smoky Chipotle Pineapple Sundaes

Servings: 4

Ingredients

  • 1 fresh pineapple, peeled, cored and cut into rings

  • 2 tablespoons melted butter

  • 2 tablespoons brown sugar

  • 1 tablespoon honey

  • ½ teaspoon cinnamon

  • Small pinch of cayenne, optional

  • Juice of ½ lime

  • Vanilla or coconut ice cream

  • Toasted coconut

  • Summertime Smoky Chipotle Smoke Can

Directions

  1. Mix the butter, brown sugar, honey, cinnamon and optional cayenne.

  2. Brush both sides of the pineapple.

  3. Smoke over indirect heat for 5–7 minutes.

  4. Move to direct heat and grill for approximately 2 minutes per side.

  5. Finish with lime juice.

  6. Serve with ice cream, toasted coconut and the juices from the grilled pineapple.

Flavor profile: tropical sweetness, caramelized sugar, lime and gentle smoky heat.

5. Black Peppered Bacon Bananas Foster Boats

Ingredients

  • 4 bananas with peels intact

  • 4 tablespoons brown sugar

  • 2 tablespoons butter, cut into small pieces

  • ¼ cup chocolate chips

  • ¼ cup cooked crumbled bacon

  • ¼ teaspoon cinnamon

  • Tiny pinch of black pepper

  • Caramel sauce

  • Vanilla ice cream

  • Black Peppered Bacon Smoke Can

Directions

  1. Slice each banana lengthwise through the peel without cutting completely through the bottom.

  2. Gently open each banana to form a pocket.

  3. Fill with brown sugar, butter, chocolate chips, bacon, cinnamon and a tiny amount of pepper.

  4. Place over indirect heat with the open side facing upward.

  5. Smoke for 10–15 minutes, until the banana is soft and the chocolate has melted.

  6. Spoon the filling and banana over vanilla ice cream.

  7. Finish with caramel sauce and a small amount of bacon crumble.

Flavor profile: sweet, salty, chocolatey, peppery and smoky.

6. Hickory Smoked S’mores Skillet

Use Hickory lightly so it complements rather than overwhelms the chocolate.

Ingredients

  • 2 cups chocolate chips or chopped chocolate

  • 2 tablespoons heavy cream

  • 2 cups miniature marshmallows

  • Graham crackers

  • Pinch of flaky salt

  • Hickory on Hickory Smoke Can

Directions

  1. Spread the chocolate in the bottom of a small cast-iron skillet.

  2. Drizzle with heavy cream.

  3. Cover with marshmallows.

  4. Place over indirect heat and close the grill.

  5. Smoke for 5–8 minutes, until the chocolate softens.

  6. Move briefly toward direct heat until the marshmallows become golden.

  7. Sprinkle with flaky salt.

  8. Serve immediately with graham crackers.

Flavor profile: campfire chocolate, toasted marshmallow and classic wood smoke.

7. BBQ Mesquite Grilled Watermelon with Lime and Honey

Mesquite works best here in a brief, light-smoking application.

Ingredients

  • 8 thick watermelon wedges

  • 1 tablespoon olive oil

  • 2 tablespoons honey

  • Juice and zest of 1 lime

  • Pinch of salt

  • Optional chili powder

  • Crumbled feta or cotija cheese

  • Chopped fresh mint

  • BBQ Mesquite Smoke Can

Directions

  1. Pat the watermelon dry.

  2. Brush very lightly with olive oil.

  3. Smoke over indirect heat for only 3–4 minutes.

  4. Move to direct heat and grill for 60–90 seconds per side.

  5. Mix the honey, lime juice, lime zest and a pinch of salt.

  6. Drizzle over the watermelon.

  7. Add cheese, mint and optional chili powder.

Flavor profile: juicy, tangy, lightly smoky, salty and sweet.

Bonus: Three-Flavored Grilled Fruit Board

Fruit Selection

  • Apple wedges or pear halves

  • Peach or nectarine halves

  • Pineapple rings

  • Bananas

  • Strawberries on skewers

Suggested Pairings

Fruit Bergeron’s Smoke Can Finish Apples and pears Apple & Honey Crisp Honey-cinnamon butter Peaches Maple Brown Bourbon Maple syrup and pecans Pineapple Summertime Smoky Chipotle Lime and honey Cherries or plums Bing Cherry Chocolate drizzle Bananas Black Peppered Bacon Caramel and bacon Watermelon BBQ Mesquite Lime, mint and feta S’mores or chocolate desserts Hickory on Hickory Flaky salt

Keep each fruit batch close to its selected Smoke Can for approximately 5–10 minutes, then finish briefly over direct heat.

Best Dessert Pairings from the Collection

Best overall dessert flavor: Maple Brown Bourbon
Best for apples and pears: Apple & Honey Crisp
Best for chocolate desserts: Bing Cherry
Best tropical pairing: Summertime Smoky Chipotle
Best sweet-and-savory option: Black Peppered Bacon
Best campfire dessert: Hickory on Hickory
Best for adventurous grilled fruit: BBQ Mesquite

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