From Show # 601

Grilled Strawberry and Pineapple Kebobs with Maple and Spiced Rum

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Recipe By: ©2008 eric villegas

Serving Size: 4

Ingredients:

for the glaze …

1 cup maple syrup grade "b", preferably from michigan

2 tablespoon lime juice, freshly squeezed

1 tablespoon fresh lime zest

2 tablespoons spiced dark rum

2 quart strawberries, preferably from michigan

1 whole fresh pineapple, trimmed and cut into 1 inch chunks, reserve crown

9 inch bamboo skewers, soaked in warm water

1 pint vanilla ice cream, handcrafted, preferably from michigan

Directions:

for the glaze …

In a bowl, whisk together the syrup, lime juice, lime zest and rum.

Toss the strawberries and pineapple into the maple mixture and thread them, alternating between the two fruits, onto the wooden skewers.

Lay the skewers in a shallow dish. Pour the remaining syrup over skewers. Cover and chill. (The skewers can easily be assembled up to a day in advance.)

Using a pastry brush or similar brush the fruit kebobs one more time with maple syrup with any of the reserved syrup in the dish.

Fire up your grill and place the skewers on to cook them, about 2-3 minutes per side, turning occasionally, until caramelized.

Arrange the caramelized kebobs on a large serving platter Place scoops of vanilla ice cream in dessert bowls, garnish with the pineapple crown or individual leaves, then place a skewer across each bowl.

Pour any remaining maple syrup over the ice cream and serve immediately.