It´s Friday – which consequently means that the weekend is just around the corner. Since my diet is going so amazingly well (not) I´m thinking about celebrating with style and use the opportunity to share this delicious dessert with you guys. Let´s not forget that I have tickets to see Björk tonight – with the Chef – and since I haven´t seen her live in years I have to say that I´m super excited. Maybe we´ll even use the opportunity to grab some late dinner or something – I don´t know really…
But in the meantime – please enjoy this recipe – it´s kind of healthy since it´s mostly fruit. I just love them with icecream…
<div data-send=”true” data-width=”450″ data-show-faces=”true”></div>
Grilled Fruit Kabobs with Coconut Apple Rum Glaze
Ingredients for Glaze:
- 2 cups apple juice
- ¼ cup coconut rum
- 1 cup brown sugar
- 1 teaspoon freshly grated ginger
- ¼ cup honey
- 4 fresh whole mint leaves
- In a medium saucepan, add the apple juice, coconut rum, brown sugar, ginger, mint, and honey.
- Gently stir together and let it simmer until it reduces to roughly half. (Glaze will have a smooth dense consistency that coats the spoon.)
- Remove mint leaves.
- Pour into a bowl and let cool to room temperature.
- While glaze cools, prepare the fruit kabobs.
Ingredients for Fruit Kabobs:
- watermelon, seeded and cut into 2” chunks
- cantaloupe, seeded and cut into 2” chunks
- pineapple, cut into 2 inch chunks
- large strawberries, trimmed
- bananas, cut into 2 inch chunks
- Soak bamboo or wooden kabob skewers in water for at least 30 minutes.
- Place one chunk of each of the different kinds of fruit: watermelon, cantaloupe, pineapple, and banana, onto each skewer.
- Brush glaze over each fruit kabob, coating each side.
- Reserve remaining glaze for later.
- Grill lightly over medium grill, just for a minute or so until golden brown, turning each kabob over to cook the other side, just until the glaze carmelizes.
- Remove from the grill and serve with the remaining glaze in bowl as a dipping sauce. Enjoy!
No related posts.