Gay Lea Recipes - Grilled Fruit Kabobs with Sour Cream Honey Dip (Fresh 'n Fruity)

Grilled Fruit Kabobs with Sour Cream Honey Dip

(Fresh 'n Fruity)

Preparation time: 20 Minutes

An easy idea for your next BBQ. Impress your guests with grilled fresh fruit kabobs accompanied by a memorable new dip.

Grilled Fruit Kabobs with Sour Cream Honey Dip

Ingredients:

1 each Ontario peach and nectarine, cut in half

1 each large Ontario apple and pear, cored

8 Ontario strawberries, halved (or quartered if large)

1/4 cup Gay Lea Butter (Unsalted), melted 50 mL

3 tbsp packed brown sugar 45 mL

1 tsp vanilla 5 mL

Sour Cream Honey Dip:

3/4 cup Gay Lea Sour Cream (Low Fat or Regular) 175 mL

2 tbsp honey 25 mL

1 tbsp orange liqueur (optional) 15 mL

1 tsp vanilla 5 mL

1/2 tsp grated lemon rind 2 mL

Instructions:

Sour Cream Honey Dip: In bowl, whisk sour cream, honey, orange liqueur, if using, vanilla, lemon rind and mint. Cover and refrigerate until ready to use.

Cut fruit into 1-inch (2 cm) cubes and skewer onto 8 soaked wooden or metal skewers. In small bowl, whisk together butter, sugar and vanilla until combined and smooth.

Place skewers on preheated greased grill over medium heat; and grill, turning and basting frequently for about 5 minutes or until golden and tender. Serve with Sour Cream Honey Dip.

Makes about 8 skewers.

Tips:

- Substitute 3 kiwi for apple and pear

- Place wooden skewers in shallow dish covered with water for at least 30 minutes to help prevent flare ups on grill.