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Grilled Fruit Kabobs with Sour Cream Honey Dip
1 Each peach and nectarine, cut
in half
3 Kiwi, peeled
8 Strawberries, halved
¼cup(50ml)
Gay Lea
Butter, melted
3 tbsp(45ml) Packed brown sugar
1 tsp(5ml) Vanilla
Sour Cream Honey Dip:
¾cup(175ml)
Gay Lea
Sour Cream
2 tbsp(25ml) Honey
1 tbsp(15ml) Orange Liqueur (optional)
1 tsp(5ml) Vanilla
½tsp(2ml) Grated lemon rind
Sour Cream Honey Dip: In a bowl, whisk sour cream,
honey, orange liqueur, if using, vanilla, lemon rind
and mint. Cover and refrigerate until ready to use.
Cut peach, nectarine and kiwi into 1 inch (2 cm)
cubes. Skewer peach, nectarine, strawberries and
kiwi onto 8 soaked wooden or metal skewers. In
small bowl, whisk together butter, sugar and vanilla
until combined and smooth.
Place skewers on greased grill over medium heat;
close lid and grill, turning and basting frequently
for about 5 minutes or until golden and tender.
Serve with sour cream honey dip.
Makes 8 skewers
Recipe courtesy of Gay
Lea Foods Co-operative
www.gaylea.com
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