| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Desserts, Grill | 4 | Servings | |
INGREDIENTS
| 2 | sl | Frozen pound cake; thawed 1" thick each |
| 1/4 | c | Creamy peanut butter -=OR=- cream cheese; softened |
| 1/4 | c | Peanuts; chopped |
| 2 | sm | Nectarines; cut in fourths =OR=- peaches |
| 1 | md | Banana; diagonal cut 1" thik |
| 1 | tb | Lemon juice |
| 1/2 | c | Caramel ice cream topping |
INSTRUCTIONS
PATTI - VDRJ67A Heat grill. Cut each cake slice into 6 cubes. Spread peanut butter (or cream cheese) lightly on 2 opposite sides of cake cubes. Dip coated sides in peanuts. In medium bowl, toss nectarine pieces and banana chunks with lemon juice. Thread 3 cake pieces, 2 nectarine pieces and 2 banana chunks alternately on each of 4 (12-14" long) skewers. Heat caramel topping in small saucepan until warm. When ready to grill, brush kabobs with caramel topping. Place kabobs on gas grill over medium heat or charcoal grill 4-6" from medium coals. Cook 4-7 minutes or until well heated, turning and brushing with caramel topping. Serve warm. BROILER METHOD: Prepare recipe as above. Place kabobs on broiler pan; broil 4-6" from heat, for 4-6 minutes or until well heated, turning and brushing with caramel topping. Serve warm. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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