Skewered Grilled Fruit With Ginger Syrup Recipes

Steps:

• Heat a gas or charcoal fire; it should be quite hot, with the rack positioned 4 to 6 inches from the source of heat.
• Combine the sugar, fresh ginger and 1/2 cup of water in a small saucepan over medium heat. Bring to a boil, and simmer for 3 minutes. Remove from the heat, and let sit while preparing the fruit. (Refrigerate if you're not using this right away; it will keep for at least a week.)
• Cut the unpeeled bananas into 2-inch-long chunks, and make a shallow vertical slit in the skin for peeling at the table. Peel and core the pineapple, then cut it into 2-inch chunks. If you're using starfruit, cut it into slices 1/2 inch thick.
• Skewer the fruit. Strain the syrup, and brush it on the fruit lightly. Grill the fruit until the pineapple is nicely browned, 2 to 4 minutes to a side. While it is grilling, brush it occasionally with the syrup.
• When the fruit is done, brush once more with syrup. Serve hot or warm.

Steps:

• Start a grill; the fire should be quite hot and the rack positioned 4 to 6 inches from the heat source. Combine the sugar, ginger, and 1/2 cup of water in a saucepan over medium heat. Bring to a boil and simmer for 3 minutes. Remove from the heat and let sit while you prepare the fruit.
• Do not peel the bananas; cut them into 2-inch-long chunks and make a shallow vertical slit in the skin to facilitate peeling at the table. Peel and core the pineapple, then cut it into 2-inch chunks. Pit the peaches and cut them into large chunks.
• Skewer the fruit. Strain the syrup and brush the fruit lightly with it. Grill the fruit until the pineapple is nicely browned, 2 to 4 minutes per side. As it is grilling, brush occasionally with the syrup.
• When the fruit is done, brush once more with syrup; serve hot or warm.

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:

• Thread fruit alternately onto metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat until fruit is heated through, about 6 minutes, turning often. Brush with honey or corn syrup during the last minute of grilling time.