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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A quick yet elegant dessert or brunch item. My slight adaptation of Ontario's LCBO BBQ book recipe from Summer 2011. To be paired with Malibu Black Coconut Flavored Rum. Ingredients:
12 large strawberries, tops removed |
6 peaches, sliced |
1/2 pineapple, cored and sliced into chunks |
1/2 cup honey |
1 lemon, zest & juice |
1/4 cup brown sugar |
1/3 cup chocolate hazelnut spread |
1 tablespoon spiced rum |
Directions:
1. Place fruit in marinade (honey, lemon juice and zest, brown sugar) for a few minutes.
2. Skewer fruit on pre-soaked bamboo skewers. Spray grill with oil and BBQ fruit on medium heat, turning to caramelize marinade. Cook until grill marks form.
3. Mix hazelnut spread with rum and serve over hot fruit.
4. I added a handful of fresh, wild blueberries for a little zing.
5. Option: serve over vanilla ice cream.
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