Fruit Kebabs Recipes

Steps:

• Toss apple and pear with lemon juice. Divide fruit into 12 portions and thread onto wooden skewers. Combine dip ingredients in a small bowl; serve with the kabobs.

Steps:

• Alternately thread fruit onto skewers; set aside. In a saucepan, combine sugar, cornstarch and juices until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Brush over fruit. Refrigerate until serving.

Steps:

• For dip, mix first 4 ingredients. On 12 wooden skewers, alternately thread strawberries, grapes and cheese cubes. Serve immediately or refrigerate.

Steps:

• Cut apricots in half and remove pits. Cut peaches in eighths (or quarters, depending on size). Cut pineapple in chunks. Peel tangerine and cut in quarters. Peel bananas and cut into 1-inch chunks. Peel apples and cut into eighths. Put apples, peaches and bananas in bowl with lemon juice and coat thoroughly. Place a mixture of fruits on each skewer.
• To make sauce, melt butter, sugar, orange juice and orange rind in small sauce pan and stir until melted and then add Grand Marnier. Grill kebabs over medium heat, basting frequently. Combine remaining sauce with 1/2 cup cream and serve with hot kebabs.

Steps:

• Place the butter in a small skillet. Split the vanilla bean and scrape the seeds onto the butter. Mash seeds into the butter with the back of a spoon. Add the scraped pod and melt the butter over low heat. Remove from heat and set aside to steep.
• Heat the coconut cream and heavy cream in a small saucepan over medium heat until simmering. Remove from heat and stir in chocolate until melted and smooth. Stir in the lime zest. Set aside. (The vanilla butter and chocolate sauce can be made up to 3 days ahead, refrigerated, and reheated before grilling.)
• If using wooden skewers, soak them in water for 30 minutes before grilling. Prepare an outdoor grill with a low-medium fire.
• Prepare the fruit for the skewers, cutting the fruit into 2-inch chunks. Thread the fruit onto 8 (8-inch) skewers, alternating the mango and papaya. Brush lightly with some of the vanilla butter. Grill the fruit until lightly charred but not mushy, turning as needed, about 5 minutes per side. Pool about 2 tablespoons chocolate sauce on each of 4 plates, arrange 2 skewers on each plate, and drizzle with a bit of vanilla butter.

Steps:

• In a small bowl, beat cream cheese, confectioners' sugar, sour cream and extract until smooth. Refrigerate until serving. On 6 wooden skewers, alternately thread strawberries, grapes and pineapple. Serve with dip.

Steps:

• Prepare fruits. Wash strawberries well, removing leaves and stems. Peel kiwi and cut into half-moon slices. Cut bananas into circles. Peel pineapple and mangoes and cut into cubes. Thread the fruits into bamboo skewers. Chill while making the dip.
• Strawberry Dip.
• In a thick-bottomed saucepan melt butter over low heat. Add flour all at once and using a wire whip, whisk thoroughly to cook flour.
• Slowly pour hot milk while whisking.
• Combine sugar and egg yolks and stir into mixture. Cook-stir for a few minutes until thick and smooth, not lumpy. Cool.
• In a blender or food processor, puree strawberries and honey until smooth. Reserve one tablespoon of the puree. Stir remaining puree into prepared milk mixture until completely blended.
• Drizzle reserved puree over the mixture in a swirl design. Chill and serve cold with fruit kebabs.
• Chocolate Dip.
• Put chocolate into a heat proof bowl.
• In a saucepan, heat cream and butter until bubbles form on the side. Pour into chocolate.
• Cover bowl and let stand about five minutes to let chocolate melt. When chocolate is melter, stil until smooth. Serve as dip for fruit kebabs.
• Caramel Dip.
• In a saucpan, melt sugar over low heat until it turns golden. Make sure it does not burn. Add cream and stir until smooth.
• Remove from heat and stir in butter. Mix thoroughly. Serve as dip.