| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dujour10 |
4 |
servings |
INGREDIENTS
| 4 |
lg |
Peaches; (1 pound) |
| 12 |
lg |
Strawberries |
| 3 |
tb |
Melted butter |
| 1/2 |
c |
Sugar |
| 4 |
|
10 inch skewers |
INSTRUCTIONS
It's vital that the peaches for this recipe be very ripe. Unripe
peaches not only don't taste good, but they are difficult to peel and
pit without bruising. The kebabs can be broiled in your oven, or
grilled on your outdoor grill.
Heat broiler. Put skewers in a dish of cold water to soak so they do
not burn during broiling.
Cut peaches in half, using indentation on one side as a guide. With
both hands, give a quick, sharp twist to halves to loosen them from
the stones then cut in quarters. Hull strawberries, washing them
first only if sandy. Drain skewers. Thread 3 strawberries and 4 peach
quarters alternately onto each skewer. Brush kebabs generously with
melted butter and roll in sugar so fruit is thoroughly covered.
Arrange kebabs on a broiler rack lined with foil. Broil about 3
inches from the heat until fruit is tender and caramelized, turning
once, 4 to 6 minutes on each side. Serve hot or warm with the
accompaniment of your choice.
Yield: 4 servings
Busted and entered for you by: Bill Webster
CHEF DU JOUR ANNE WILLAN SHOW #DJ9266
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