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Caramelized Fruit Kebabs
Serves 3 skewers per person
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These kebabs look stunning and taste terrific. They’re easily cooked in a grid pan, or heavy skillet, or more carefully over a hot grill. They’re seriously good served with a slice of freshly made cream-filled sponge cake or scoops of creamy vanilla-flecked ice cream.
You'll find this recipe and many more like it in my book, SIZZLE: SENSATIONAL BARBECUE FOOD. | |
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Ingredients
Fruit
Choose from any combination of bananas, kiwifruit, pineapple, peaches, nectarines or strawberries or other firm fruits
Cointreau liqueur or a liqueur or spirit of your choice
Confectioners’ sugar
Butter
Bamboo skewers, soaked in cold water for 30 minutes
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Method
1 Prepare fruit by peeling, hulling or seeding as appropriate, then cut into small chunks. Thread fruit onto skewers, placing them on a plate as they are done. Sprinkle a little liqueur over kebabs and let macerate for 10 minutes, turning from time to time. Sift a little confectioners’ sugar onto a plate.
2 Heat the grill to medium-high and when ready to cook the fruit, butter the hot plate (cast-iron griddle). Quickly pass kebabs through the sugar, then put them on the hot plate. Cook for 1–2 minutes on each side or until the sugar is slightly caramelized. Serve immediately. (Pour water onto hot plate to lift off caramelized sugar.)
3 Alternatively, heat a non-stick skillet large enough to accommodate skewers over medium heat. When it is hot, add a little butter, which should sizzle and foam but not burn. Add the kebabs and cook until caramelized. Serve immediately. (Pour water into skillet to lift off caramelized sugar.)
Photo Credit: Aaron McLean
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