Grilled Fruit Kabobs with Sour Cream Honey Dip - Food.ca-All about food in Canada! Canada Food Business, Wineries, Restaurants and Delivery Directory

Ingredients:

1 each peach and nectarine, cut in half
3 kiwi, peeled
8 strawberries, halved
1/4 cup (50 mL) Gay Lea Unsalted Butter, melted
3 tbsp (45 mL) packed brown sugar
1 tsp (5 mL) vanilla

Sour Cream Honey Dip:

3/4 cup (175 mL) Gay Lea Low Fat or Regular Sour Cream
2 tbsp (25 mL) honey
1 tbsp (15 mL) orange liqueur (optional)
1 tsp (5 mL) vanilla
1/2 tsp (2 mL) grated lemon rind

Sour Cream Honey Dip: In bowl, whisk together 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 8 skewers.

Tip: Quarter strawberries if large.

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

Courtesy of News Canada

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