Caramel Sauce For Grilled Plum Kabobs Recipes

Steps:

• Arrange 4 plum quarters on each of 8 skewers so that cut sides of fruit all face in the same direction. Brush cut side of fruit with oil, and place, cut side down, on a medium-hot grill, off direct heat.
• Grill just until fruit begins to turn golden brown, about 2 minutes. Brush bottoms of fruit with oil, and turn over. Grill until pit cavity fills with juices and fruit is soft, about 5 minutes, depending on ripeness of fruit and heat of grill.
• Serve with bowls of vanilla ice cream, drizzled with caramel sauce.

Steps:

• For glaze, in a small bowl, mix jam, soy sauce, garlic and ginger. Cut vegetables and pork into 1-in. pieces. On six metal or soaked wooden skewers, alternately thread pork and vegetables., On a lightly greased grill rack, grill kabobs, covered, over medium heat 12-15 minutes or until pork is tender, turning occasionally and brushing with 1/4 cup glaze during the last 5 minutes. Brush with remaining glaze before serving.

Steps:

• Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved, about 1 minute. Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the pan from the heat and immediately add the heavy cream (be careful -- the mixture will splatter). Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes.
• Remove the pan from the heat and stir in the rum, vanilla, and butter. Serve warm.

Steps:

• Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.

Steps:

• Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

Steps:

• Follow recipe for basic caramel, reducing sugar to 1 cup (do not reduce water). Remove caramel from heat, and carefully pour in heavy cream (caramel will bubble). With a clean wooden spoon, stir in vanilla extract and salt; stir until smooth. Pour or spoon over dessert. If not serving the sauce immediately, let cool; refrigerate in an airtight container up to 3 weeks. Reheat in a saucepan or in the microwave, stirring in 1 tablespoon heavy cream.

Steps:

• Preheat an outdoor grill for medium heat and place a large sheet of foil onto the grate.
• Melt the margarine and honey together in a small saucepan over medium heat. Reduce heat to low and cook gently, stirring occasionally, until slightly thickened, about 5 minutes. Do not let the sauce boil.
• Thread a peach quarter, a plum quarter, a banana piece, and a strawberry onto each skewer. Place the skewers onto the foil on the preheated grill; spoon margarine-honey mixture over each skewer.
• Grill until the fruit is softened and the sauce has thickened and cooked onto the fruit, about 5 minutes. Flip the skewers, spoon more margarine-honey sauce over each, and grill for about 5 more minutes on the other side.

Steps:

• Combine sugar and water in a 2-quart saucepan over medium heat. Without stirring, cook until dark amber, swirling pan carefully while cooking, about 12 minutes.
• Reduce heat to low. Slowly add the cream, stirring with a wooden spoon. Scrape vanilla seeds into pan; add pod. Add lemon juice, butter, and bourbon. Stir to combine. Remove pod.
• Cover, and store, refrigerated, up to 1 week. Bring sauce to room temperature, or warm over low heat, before using.