Since grilling is a generally healthy way of cooking, why limit yourself to the entree? You may as well take advantage of this healthy technique and toss dessert on the grill, too.

LARRY CROWE/The Associated Press

Grilled fruit, such as nectarines with blueberry preserves, is a dessert option that requires little fat for cooking.

Grilled fruit is a light alternative to the rich cakes, pies and ice cream that often accompany summer barbecues.

"It makes fruit seem like a more decadent dessert than this healthful finish really is," say Cheryl and Bill Jamison, authors of several books about grilling including The Big Book of Outdoor Cooking and Entertaining (Morrow, $25).

Grilling fruit caramelizes the natural sugars, softens the texture of the flesh and releases delicious juices. The flavors of the fruit become concentrated, and the smokiness of outdoor cooking adds an element that fits the taste of fresh fruit.

Many fruits can be grilled, but, as a general rule, the waterier the fruit, the harder it is to grill. Wet fruits such as watermelon and some types of berries get mushy and lose their shape over a fire.

Hard fruits such as pears, apples and pineapples are the easiest. These fruits work well because they keep their shape and texture while cooking. Plus, they're harder to accidentally burn.

Very little fat is needed for this cooking technique. The Jamisons recommend preparing the grates with oil and brushing the fruit with canola oil or even a little melted butter or almond oil. This will ensure that the fruit won't stick to the grates or become too dry.

Grill fruit over medium heat (or even over a dying charcoal fire) for several minutes on each side until softened and caramelized (lightly browned) to your liking. Make sure the fire is under control. Flare-ups will blacken the fruit quickly.

The Jamisons particularly like grilling soft-textured summer stone fruits such as peaches, apricots and nectarines. Remove the pit and grill them as halves or wedges.

Grilled peaches and nectarines make a nice side dish to go with a steak or pork tenderloin. They can even be diced after cooking and made into a salsa or relish by adding fresh herbs, chiles and a squeeze of lime juice or a bit of vinegar.

This recipe for grilled nectarines with blueberry preserves is a luscious and delightfully simple summer dessert. This combination of fruits is beautifully balanced, but you can use peaches and any flavor of preserves.

Prepare a charcoal fire or preheat a gas grill to medium.

Halve the nectarines and remove the pits. Brush the cut side of each nectarine half lightly with oil.

Place the fruit, cut side down on the grill and cook, uncovered, until lightly browned, about 5 minutes. Turn the nectarines over and spoon 1 teaspoon of preserves into the cavity of each. Continue grilling until the fruit is tender but not mushy, about 5 minutes longer. Serve hot. Makes 4 servings.

PER SERVING: Calories 123 Fat 3 g (no sat) Sodium 1 mg Fiber 2 g Carbohydrates 25 g Protein 1 g

SOURCE: The Associated Press

•Sprinkle wedges of apple or pear with cinnamon or a little brown sugar; grill for about 5 minutes per side. Brush the pieces first with lemon juice so they don't brown before you get them onto the grill.

•Grilled slices of pineapple become a luscious tropical dessert when served with a drizzle of coconut milk and a sprinkling of chopped macadamia nuts.

•Bananas are surprisingly tasty on the grill. Brush peeled whole bananas with canola oil or even a bit of butter and cook, turning once, just until the fruit turns golden and there are dark grill marks, about 5 minutes per side.

•For a fun alternative to the summer classic s'mores, cut a ¾ -inch-deep slit down the length of an unpeeled banana. Pry the slit open and stuff with about 2 tablespoons of chopped dark chocolate or a candy bar (Mounds bars work great). Wrap the banana in foil and grill for about 5 minutes on each side. The banana is done when it feels very soft when squeezed with an oven mitt. Unwrap and serve while the chocolate is warm.