These mouth-watering grilled (or broiled) dessert treats were inspired by the author’s visit to Bermuda, where rum flows plentifully, and sweet, warming spices are the perfect complement to tropical fruit.
A lovely end to any meal, rich with tropical pleasures:
1/2 cup fresh orange juice
1/4 cup jelly made from tropical fruits
2 tablespoons Dijon mustard
1 teaspoon minced fresh ginger
1/2 teaspoon curry powder
2 tablespoons fresh lime juice
1 tablespoon dark rum
40 1-inch chunks of assorted tropical fruits, such as mango, papaya, pineapple, kiwifruit, and star fruit
1. Soak 10 6-inch skewers in cold water for about 30 minutes.
2. To make the marinade, blend orange juice, jelly, mustard, ginger, and curry powder in a blender until smooth. Transfer the mixture to a small saucepan, cover, and simmer over low heat for about 10 minutes. Remove from the heat and let cool. Stir in the lime juice and rum.
3. To assemble the kebabs, thread four pieces of fruit on each skewer. Arrange in a single row in a shallow, flat-bottomed refrigerator container. Pour the marinade over the fruit, cover, and refrigerate, turning the skewers occasionally, for at least 3 hours or overnight.
4. Just before serving, adjust the oven broiler rack to 4 or 5 inches from the heating element. Preheat the broiler. Arrange skewers in a single layer on a foil-lined jelly roll pan. Broil for 2 minutes, or until thoroughly heated and lightly browned in some places. Or you could grill them outdoors!
Serves 5 to 6.
Adapted from The Spirited Vegetarian, by Paulette Mitchell (Rodale Press, 2005).