A few years ago now, we decided to have a dinner completely on the grill. We grilled up all kinds of yummy savory things – sausages, stuffed peppers, etc etc etc. But what to do for dessert? My buddy Renee solved that problem with these fruit kabobs.
In this hot summer heat, we usually try to cook dinner on the grill to help keep the kitchen cool. But what about when you’re having company, and want to make something impressive for dessert? You can have a no-bake option, there are plenty of those. You can fire up the oven and defeat the purpose of keeping the heat down. Or, you can have your dessert off the grill like the rest of your meal.
Many fruits grill up beautifully. The little bit of char from the grill combines wonderfully with the natural sugars of the fruit. Fruit that is normally sweet gets that much sweeter when cooked over a fire.
You’ll want to use fruit that will stand up to the grill and the heat. Raspberries and such are not recommended. You’ll lose them for sure. Great fruits for grilling are pineapple, peaches, strawberries, melons, even bananas. Go crazy, use your favourites. The little treat in between the fruit makes it that much better. Get yours before they’re gone!
2-3 different kinds of your favourite fruits, cut into chunks, about 1 inch.
1/2 to 1 loaf french bread, cut into cubes roughly the size of the fruit.
1 cup cinnamon sugar – use 1 cup granulated sugar, mixed with 1 tsp. ground cinnamon – you might not need this much, but you can save the rest for other uses. It’s great sprinkled on buttered toast.
1/2 cup (or more if needed) melted sweet butter
A bunch of wooden skewers soaked in water for 15 minutes or so, or metal ones, whichever is fine.
Simply roll each piece of bread in the melted butter and then cinnamon sugar. Put the fruit on the skewers, leaving some room on one end for turning. For every two pieces of fruit, put one piece of bread on.
Clean your grill to get all the remnants of supper off. Lay a piece of foil over the grill at one end for the ends of the skewers to hang over so they don’t burn. Grill the kabobs over low heat, turning as necessary. It’s okay to get a few grill marks on the fruit and bread, but be careful, with the high sugar content these can burn easily. There is nothing to cook through here, you’re just heating them up, getting things going. The bread becomes candy like – it’s delicious!
These are delicious with a bowl of vanilla ice cream or frozen yogurt, a nice fruit sorbet, or simply a big blob of Cool Whip or whipped cream to dip in.
Be sure to make lots, the average is 2-3 kabobs per person.