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Cindy Posted May 05, 2006 09:45 AM
I don't like figs or kiwi, so I am leaving those out!
Grilled Fruit Kebabs with Grand Marnier Sauce
3 fresh, ripe apricots
2 fresh, ripe peaches
3 fresh ripe figs
2 ripe bananas
4 fresh, ripe kiwi fruits
2 fresh, ripe nectarines
1 T. freshly squeezed lemon juice
1/3 C. butter
1/2 C. powdered sugar
2 T. Grand Marnier
1 T. freshly squeezed orange juice
1 t. finely grated orange peel
Mint sprigs for garnish
Prepare the grill.
Cut apricots in half and remove the pits. Cut the peaches in half, remove the pits and then cut into quarters. Remove the stalks from the figs, cut into quarters. Peel and slice the bananas into one inch thick sections. Sprinkle the bananas with lemon juice. Peel and slice the kiwi fruits into one inch thick sections. Cut the nectarines in half, remove the pits and cut into quarters.
Alternate the fruit pieces and thread onto skewers. In a saucepan, melt the butter over low to medium heat, stir in the sugar, Grand Marnier, orange juice and peel. Brush the sauce onto the fruit kebabs and grill over medium coals for six minutes, basting and turning. Arrange on serving plates, pour over any remaining sauce and garnish with mint sprigs.
I don't like figs or kiwi, so I am leaving those out!
Grilled Fruit Kebabs with Grand Marnier Sauce
3 fresh, ripe apricots
2 fresh, ripe peaches
3 fresh ripe figs
2 ripe bananas
4 fresh, ripe kiwi fruits
2 fresh, ripe nectarines
1 T. freshly squeezed lemon juice
1/3 C. butter
1/2 C. powdered sugar
2 T. Grand Marnier
1 T. freshly squeezed orange juice
1 t. finely grated orange peel
Mint sprigs for garnish
Prepare the grill.
Cut apricots in half and remove the pits. Cut the peaches in half, remove the pits and then cut into quarters. Remove the stalks from the figs, cut into quarters. Peel and slice the bananas into one inch thick sections. Sprinkle the bananas with lemon juice. Peel and slice the kiwi fruits into one inch thick sections. Cut the nectarines in half, remove the pits and cut into quarters.
Alternate the fruit pieces and thread onto skewers. In a saucepan, melt the butter over low to medium heat, stir in the sugar, Grand Marnier, orange juice and peel. Brush the sauce onto the fruit kebabs and grill over medium coals for six minutes, basting and turning. Arrange on serving plates, pour over any remaining sauce and garnish with mint sprigs.