Christmas Fruit Kabobs
TOTAL TIME: Prep: 10 min. + chilling Cook: 5 min. + cooling
YIELD: 20 kabobs (about 1 cup sauce).
My chunky fruit skewers are always a hit for brunch, whether served with pastries, quiche or eggs and bacon. They're also excellent appetizers and potluck additions.
Ingredients
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1/2 fresh pineapple, trimmed and cut into 1-inch chunks
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4 kiwifruit, peeled and cut into 1-inch pieces
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3 navel oranges, peeled and sectioned
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3 medium apples, cut into 1-inch pieces
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3 medium firm bananas, cut into 1-inch pieces
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1 jar (10 ounces) maraschino cherries, drained
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SAUCE:
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1 egg yolk
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1/4 cup maple syrup or honey
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2 tablespoons lemon juice
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3/4 cup heavy whipping cream, whipped
Directions
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1.
Alternately thread fruit onto wooden skewers. Cover and refrigerate until serving.
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2.
In a small saucepan over low heat, cook and stir the egg yolk and syrup until a thermometer reads 160° and is thick enough to coat the back of a metal spoon. Remove from the heat; stir in lemon juice. Cool completely. Fold in the whipped cream. Serve with fruit for dipping. Refrigerate any leftovers.
Nutrition Facts
2 kabobs: 225 calories, 8g fat (4g saturated fat), 46mg cholesterol, 11mg sodium, 42g carbohydrate (37g sugars, 4g fiber), 2g protein.
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