Fruit 'n' Cake Kabobs Recipe

Fruit 'n' Cake Kabobs Recipe photo by Taste of Home

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You can even grill dessert using Mary Ann Dell's delicious suggestion. From Phoenixville, Pennsylvania, she writes, "A neighbor served these kabobs at a family picnic and brought some over for us to sample. I was pleasantly surprised at the tasty toasted cake and juicy grilled fruit."

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Fruit 'n' Cake Kabobs Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

20 5 25

Ingredients

1/2 cup apricot preserves
1 tablespoon water
1 tablespoon butter
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 medium nectarines, pitted and quartered
3 medium plums, pitted and quartered
3 medium peaches, pitted and quartered
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 2-inch cubes

Directions

In a small saucepan over medium heat, combine the apricot preserves, water, butter, cinnamon and nutmeg until blended.
On eight metal or soaked wooden skewers, alternately thread the nectarines, plums, peaches and cake cubes.
Grill, uncovered, over medium heat for 1-2 minutes on each side or until cake is golden brown and fruit is tender, brushing occasionally with apricot mixture. Yield: 8 servings.

Nutritional Facts 1 kabob equals 259 calories, 8 g fat (4 g saturated fat), 58 mg cholesterol, 161 mg sodium, 46 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Fruit 'n' Cake Kabobs in Taste of Home June/July 2007, p10