Fruit kebabs are an attractive and unusual way to end a meal. They may also be served as an accompaniment to roast or grilled meat, in which case the liqueur should be omitted.
12 canned apricot halves, drained
6 large bananas, cut into thirds
2 pears, peeled and thickly sliced
2 oranges, peeled and separated into segments
12 canned pineapple chunks, drained
1 oz. butter, melted
1 tablespoon brown sugar
4 fl. oz. orange juice
4 fl. oz. lemon juice
2 tablespoons orange-flavoured liqueur
1 teaspoon finely chopped fresh mint
2 tablespoons clear honey
First make the marinade. In a large dish, combine the orange juice, lemon juice, orange-flavoured liqueur, mint and honey.
Add the fruit and allow the mixture to marinate for at least 1 hour.
With a slotted spoon, lift the fruit out of the marinade and thread it on to eight metal or wooden skewers. Reserve the marinade.
Preheat the grill to moderate.
With a pastry brush, coat the kebabs with the melted butter and sprinkle them with the brown sugar. Place them under the grill and grill for 6 to 8 minutes, turning frequently so that the fruit does not burn.
In a small saucepan heat the reserved marinade over moderate heat. As soon as the mixture is hot, but not boiling, pour it into a sauceboat and serve with the kebabs.