Grilled Plum Kabobs Recipes

GRILLED PLUM KABOBS

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.

GRILLED PLUMS WITH SPICED WALNUT YOGURT SAUCE

Steps:

• Heat grill to high. Brush cut side of plums with oil, drizzle with 1 tablespoon honey, and sprinkle with a pinch each of cinnamon and orange zest. Place plums on the grill, cut side down, and grill for 2 minutes or until golden brown and slightly caramelized. Turn over and grill until just heated through, approximately 1 minute longer. Place 3 plum halves in each of 4 bowls and top with a few tablespoons of the Spiced Walnut Yogurt Sauce.
• Whisk all ingredients together in a small bowl. Cover and refrigerate if not using right away.

PLUM-GLAZED PORK KABOBS

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.

GRILLED FRUIT KABOBS

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.

CARAMEL SAUCE FOR GRILLED PLUM KABOBS

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.

GRILLED FRUIT KABOBS

Steps:

• Preheat an outdoor grill, or preheat a grill pan for 3 to 5 minutes over medium-high heat.
• Brush the grill rack or pan lightly with vegetable oil.
• Thread 4 assorted pieces of fruit onto each skewer.
• Grill the kebabs in batches, turning once, until lightly browned and slightly softened, about 5 minutes.
• Transfer to a platter and serve with the sweet syrup on the side and/or your choice of ice cream.

GRILLED FRUIT KABOBS WITH CREAMY HONEY SAUCE

Steps:

• Heat grill to medium heat.
• Toss fruit with dressing in medium bowl; thread onto 4 skewers. Reserve dressing left in bowl.
• Grill kabobs 6 min. or until fruit is tender and lightly browned, turning after 3 min. and brushing with reserved dressing. Serve with yogurt.