Kebabs with Fruit

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.

6 SERVINGS

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.

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