Skewered Grilled Fruit With Ginger Syrup Recipes

Steps:

• If you are using wooden skewers, soak them in water for at least 30 minutes.
• In a small pot combine the brown sugar with 1/4 cup water, cinnamon and orange zest. Bring to a boil over medium heat. Remove from heat and set aside to cool to room temperature.
• Preheat the grill or grill pan over low heat.
• Thread 2 pieces of each type of fruit onto each skewer. Grill the skewers until the fruit is warm and lightly charred about 6 minutes giving the skewers a quarter turn every 1 1/2 minutes. Make sure to brush with the brown sugar syrup after each turn.
• While the fruit is grilling, make the dipping sauce. Whisk together the yogurt, orange juice, and 1 tablespoon of the brown sugar syrup in a serving bowl. Reserve 2 tablespoons for the Online Round 2 recipe Sweet and Spicy Chicken Wraps.
• Arrange the skewers on a serving platter and serve with the dipping sauce on the side.

Steps:

• Heat a gas or charcoal fire; it should be quite hot, with the rack positioned 4 to 6 inches from the source of heat.
• Combine the sugar, fresh ginger and 1/2 cup of water in a small saucepan over medium heat. Bring to a boil, and simmer for 3 minutes. Remove from the heat, and let sit while preparing the fruit. (Refrigerate if you're not using this right away; it will keep for at least a week.)
• Cut the unpeeled bananas into 2-inch-long chunks, and make a shallow vertical slit in the skin for peeling at the table. Peel and core the pineapple, then cut it into 2-inch chunks. If you're using starfruit, cut it into slices 1/2 inch thick.
• Skewer the fruit. Strain the syrup, and brush it on the fruit lightly. Grill the fruit until the pineapple is nicely browned, 2 to 4 minutes to a side. While it is grilling, brush it occasionally with the syrup.
• When the fruit is done, brush once more with syrup. Serve hot or warm.

Steps:

• Start a grill; the fire should be quite hot and the rack positioned 4 to 6 inches from the heat source. Combine the sugar, ginger, and 1/2 cup of water in a saucepan over medium heat. Bring to a boil and simmer for 3 minutes. Remove from the heat and let sit while you prepare the fruit.
• Do not peel the bananas; cut them into 2-inch-long chunks and make a shallow vertical slit in the skin to facilitate peeling at the table. Peel and core the pineapple, then cut it into 2-inch chunks. Pit the peaches and cut them into large chunks.
• Skewer the fruit. Strain the syrup and brush the fruit lightly with it. Grill the fruit until the pineapple is nicely browned, 2 to 4 minutes per side. As it is grilling, brush occasionally with the syrup.
• When the fruit is done, brush once more with syrup; serve hot or warm.

Steps:

• Build a charcoal fire for direct grilling. Soak the bamboo skewers in a bowl of water and set aside.
• Combine the glaze ingredients in a medium bowl and mix well. Add the fruit and toss gently to coat with the glaze. Cover and refrigerate.
• Thread the fruit on the soaked skewers, alternating each fruit type. Place the skewers on the grill and cook directly over medium-high heat for 1 1/2 minutes on each side, or until browned and caramelized. Serve warm.

Steps:

• Thread fruit alternately onto metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat until fruit is heated through, about 6 minutes, turning often. Brush with honey or corn syrup during the last minute of grilling time.