Hey Amy!

I found another recipe that I remember being a delicious addition to my backyard BBQ shenanigans.  Oh, how I miss a yard and a BBQ.  Please make this recipe in my honor this weekend.  Raise the kabob in a salute to those of us who have given up yards to live in the city.  Sigh.

Ingredients:

2 nectarines, halved and pitted
2 kiwis
4 red plums
1 mango, peeled, halved and pitted
2 bananas, peeled and thickly sliced
8 strawberries, hulled
1 Tbsp. honey
3 Tbsp. Cointreau

Cut nectarine halves into wedges and place in a large, shallow dish.  Peel and quarter kiwis.  Cut plums in half and remove pits.  Cut  mango flesh into chunks and add to dish with kiwis, plums, bananas and strawberries.

Mix honey and cointreau together in a measuring cup, or bowl with a spout, until well blended.  Pour the mixture over the fruit and toss to coat.  Cover and let marinate in the refrigerator for one hour.

Preheat the grill.  Drain the fruit, reserving the marinade.  Thread fruit onto several presoaked wooden skewers and cook over medium hot grill, turning and brushing frequently with the reserved marinade, for 6 minutes.  Serve and devour immediately.

I love this dish as dessert after ribs or something equally as filling.  Get outside this weekend and create your own dishes!

xo–me

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