Ken’s Country Kitchen: Barbecued fruit a sweet, tasty snack

I like the warm fall weather we are now enjoying. I just picked a nice big fat strawberry from my garden.

I like the warm fall weather we are now enjoying.

I just picked a nice big fat strawberry from my garden and we have harvested the most tastiest crab apples, some of it will make nice jelly.

This time of the year is great for fruit and of course it is barbecue season as well.

So we can do the fruit on the barbecue, right?

A lot of people have never tried cooking fruit on the barbecue.

For me, I like the taste of fruit done on the barby.

It seems like it gets sweeter when cooked this way.

Most fruit does not take long to cook on the barbecue, so it is worthwhile to keep a close eye on your cooking time.  Overcooking can make fruit mushy.

Almost any firm fleshed fruit can be cooked on the barbecue, however, it is important to cut it into similar sized pieces, especially if you are doing fruit kebabs. Barbecue fruit.

Although desserts aren’t often considered a priority, or even a necessity at a barbecue, fruits are often a good choice because they’re fun to cook and, usually, totally unexpected.

Children love barbecued fruit, especially with ice cream, and adults who have never tried it will be more than impressed.

Many grilled fruit recipes can be prepared well in advance and once the main cooking is done, they can be left to slowly cook. Almost any fruit can be grilled; firm fleshed fruits can be skewered and served in the form of kebabs, softer fruits can be loosely wrapped in tin foil and cooked as little citrus parcels, thick skinned fruit such as bananas can be cooked directly on the grill in their own protective skin!

Barbecued Fruit Kebabs

• 3 nectarines, quartered and stoned

• 3 bananas, peeled and thickly sliced

• 6 red plums, halved and stoned

• 12 large strawberries

• 3 kiwi fruit, quartered

• 2 mangoes, peeled, halved and stoned, then cut into chunks

• 6 tbsp of Cointreau Ameretto ( I think you can get small bottles in the liquor store)

• 2 tbsp of clear honey

Put all fruits into a bowl and then mix the honey with the booze until well blended.

Pour the mixture over the fruit and toss, so the fruit is coated. .Cover with Saran wrap and put in fridge for about an hour.

Thread a section of the fruit pieces onto a wooden skewer that has been soaked for at least one-half an hour.  Cook the kebabs over medium heat for about five minutes until lightly caramelized.

Brush the kebabs with the marinade while cooking.  You can serve this with a little ice cream.  What a treat.

Hope you are enjoying the summer-like fall, now that it’s here.

The only thing that bugs me now is the sunrise and sunset are both at about 7 oclock….getting too close to winter (brrr).

Bye for now and goood cooking.

Ken Wilson is a freelance columnist with the Tribune/Weekend Advisor.

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