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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Fruit / Difficulty: Easy / Number of Servings: 0 |
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Directions: Preparation:
1) Soak wooden skewers in water for 1 hour.
2) For sauce, combine apple jelly, lemon juice, and cinnamon in a saucepan. Cook over low heat, stirring occasionally, until smooth and bubbly. Remove from heat; set aside.
3) Cut pineapple into 1 1/2” pieces. Seed and cut nectarine into wedges. Cut pound cake into 1 1/2" cubes. Peel and cut kiwi fruit in half crosswise. Thread pineapple, strawberries, nectarine wedges, and cake cubes alternately onto skewers, p
lacing kiwi halves on each end. Leave a little space (about 1/4”) between each piece so heat can go all around.
4) Place kabobs on grill and close cover. Grill kabobs 2 minutes. Turn skewers over.
5) Brush sauce on kabobs. Grill for 1-2 minutes more or until heated through. Turn. Brush with sauce. Remove kabobs from grill. Makes 8 servings.
| Ingredients:
1/2 10 oz. loaf frozen pound cake
1 nectarine
2 Cup(s) large, fresh strawberries
1/2 peeled & cored, medium, fres pineapple
13/625 Ounce(s) ground cinnamon
39/2500 Quart(s) lemon juice
1/2 apple jelly
8 12 wooden skewers
8 small, firm kiwi fruit |
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