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:

¾ cup(175ml) Gay Lea Sour Cream

2 tbsp(25ml) Honey

1 tbsp(15ml) Orange Liqueur (optional)

1 tsp(5ml) Vanilla

½ tsp(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 compliments of Gay Lea Foods Co-operative.