Tropical Fruit Skewers With Green Tea Ice Cream Recipes

Steps:

• Preheat broiler. Whisk sake and honey in a large bowl. Add mangoes and pineapple, and toss to coat. Strain liquid into a small saucepan; place fruit in a bowl. Place pan over medium heat, and cook until sauce is reduced to a glaze, 3 to 5 minutes. (You should have about 1 tablespoon.)
• Thread fruit pieces onto skewers. Place skewers on a baking sheet, and broil until warmed through, about 4 minutes. Brush with glaze. Scoop ice cream into 4 bowls, and serve with a fruit skewer and cups of green tea.

Steps:

• Thread alternating pieces of each fruit onto about 24 small wooden skewers.
• Refrigerate, covered, until ready to serve. Enjoy! This may be served with dip, such as vanilla yogurt, caramel, whipped cream, or chocolate!
• Makes 12 servings.
• Note:.
• Be sure to warn kids about the dangers of the skewers. You may want to remove the sharp end off of the skewers when making with young children.

Steps:

• 1. Soak eight 8-inch bamboo skewers in water for 30 minutes. Heat a grill to medium low.
• 2. Place butter in a small skillet. Split vanilla bean and scrape seeds onto butter and mash with back a spoon. Add scraped pod and melt butter over low heat. Remove from heat and set aside to steep.
• 3. Heat cream of coconut and heavy cream in a small saucepan over medium heat until simmering. Remove from heat and stir in chocolate until chocolate is melted and smooth. Stir in lime zest. Set aside.
• 4. Cut mango and papaya into 2-inch chunks and alternately thread onto skewers. Brush lightly with vanilla butter and grill until fruit is lightly charred, turning as needed, about 5 minutes per side. Serve with chocolate sauce.

Steps:

• In a large saucepan, combine hot water, sugar and ginger. Bring mixture to the boil; reduce heat. Simmer, covered, for 5 minutes. Remove from heat and allow to cool for 5 minutes. Add green tea an stir; let stand, covered, for 3 minutes. Sweeten to taste, if desired. Stir in cool water.
• Pour liquid through fine mesh strainer into 1-gallon pitcher or punch bowl. (Discard ginger and tea leaves.) Cover; cool 1 hour or chill until ready to serve. Garnish with fruit skewes.
• Fruit Skewers: On a 12-inch wooden skewer, alternate fruits, lime quarters, and orange peel strips. Place skewer inside pitcher or punch bowl as a decorative swizzle stick. Use 6 inch wooden skewers for individual servings.