Grilled Fruit Kabobs
Adapted from From Bangkok to Bali in 30 Minutes, by Theresa Volpe
Laursen and Byron Laursen
These kabobs are irresistible, whether you serve
them as is, with ice cream, or with the syrup recipe we include,
flavored with a haunting medley of exotic spices. Make your dessert a
real sensual experience!
6 firm, ripe peaches, pitted and cut into 8 wedges per peach
5 firm, ripe plums, pitted and cut into 8 wedges per plum
10 firm, ripe apricots, halved and pitted
One 20-ounce can pineapple chunks, in their own juice, drained; or
about 1/3 ripe pineapple, peeled, cored, cut into 1-inch chunks
36 bamboo skewers, soaked in cold water 30 minutes or more
Bangkok-to-Bali Sweet Syrup (optional, see below)
Preheat an outdoor grill, or preheat a grill pan for 3 to 5 minutes
over medium-high heat. Brush the grill rack or pan lightly with
vegetable oil. Thread 4 assorted pieces of fruit onto each skewer.
Grill the kebabs in batches, turning once, until lightly browned
and slightly softened, about 5 minutes. Transfer to a platter and
serve with the sweet syrup on the side and/or your choice of ice
cream.
Serves 6.
Bangkok-to-Bali Sweet Syrup
1/3 cup fresh lemon juice
Grated zest of 1 lime
1 star anise
1 cinnamon stick, broken in half
6 cardamom pods, lightly crushed
1 vanilla bean
1 1/3 cups water
1 cup sugar
Place the lemon juice, lime zest, star anise, cinnamon, and
cardamom in a small bowl.
With a small sharp knife, cut the vanilla bean pod in half
lengthwise. Scrape out the beans and add them to the bowl, along with
the pod halves.
Place the water and sugar in a medium-sized saucepan and bring to a
boil over medium heat, stirring occasionally to dissolve the sugar.
Add the spice mixture to the saucepan. Reduce the heat to low and
gently simmer, stirring occasionally, until the mixture has thickened
slightly, 12 to 15 minutes.
Remove the pan from the heat. Strain the syrup through a fine-mesh
strainer into a bowl and set aside to cool. Pour the cooled syrup into
a container with a tight-fitting lid, cover, and chill in the
refrigerator until ready to use. It will keep for up to 2 weeks.
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