Grilled Fruit Skewers with Ginger Cream

Don’t forget dessert…

… or maybe as a side dish with the meal, or with a tangy dressing as a salad. Fruit goes well with grilled foods and while the coals are hot, you might as well use the heat for something good.

These wonderful fruit kabobs would be just great with a sweet, creamy dessert dressing or try the one I just found from my cousin Julia in Huntsville. Her recipe is given below.

Or, maybe served along side a fondue pot and dipped into the sinful Marshmallow Cream Sauce I posted a while back. Drizzled with a little chocolate would be pure decadence. Oh my goodness - now my sweet tooth just spread across my whole mouth. Enjoy!

Grilled Fruit Skewers

1/2 fresh pineapple, trimmed and cut into 1-inch chunks
3 medium nectarines, cut into 1-inch chunks
3 medium pears, cut into 1-inch chunks
3 medium fresh peaches, cut into 1-inch chunks
3 to 4 medium plums, cut into 1-inch chunks
10 apricots, halved
3 tablespoons honey, warmed in the microwave

Place fruit alternately onto metal or soaked bamboo skewers.
Grill, uncovered, over medium-hot coals (or heat) until fruit is heated through, about 6 minutes, turning often. Brush with the warm honey for a sweet, golden glaze.

Ginger Cream for Fruit

1 cup sour cream
1 to 2 teaspoons ground ginger
2 teaspoons powdered sugar or honey

Mix together and refrigerate until serving time.