Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 102 :: Kebabs of the World Unite
Method: Direct Grilling
Category: Desserts
For the glaze:

1/4 cup butter (1/2 stick)
1/4 cup heavy (whipping) cream
1/4 cup honey
1/4 cup rum
1/2 teaspoon ground cinnamon

For the fruit:

2 South African baby pineapples (optional; see Note)
2 large ripe freestone peaches, nectarines, or pears
1 tablespoon fresh lemon juice
2 plums
1 large banana
4 1-inch slices of pound cake, cut into 1-inch cubes (preferably Sara Lee; homemade is too crumbly)
1/4 cup melted butter

For serving:

Vanilla ice cream (optional)
Sprigs of fresh mint

Other Items Needed:

4 long cinnamon sticks (12 to 15 inches each)
Metal skewer

Make the glaze. In a small nonreactive saucepan over medium heat, melt the butter. Whisk in the cream, honey, rum, and cinnamon. Gradually bring to a boil over high heat, then let boil until the glaze is slightly reduced and just beginning to become syrupy, 3 to 5 minutes. Remove from heat.

Prepare the fruit. Cut the pineapples into chunks. (There is no need to peel them if you are using South African baby pineapples as the skin is edible.) each peach in half along the crease. Twist the peach halves in opposite directions to separate them. Remove and discard the pits. Cut each peach into quarters, and transfer to a bowl; gently toss with lemon juice. Pit each plum and cut into quarters. Peel the banana and cut into 1-inch pieces.

To assemble the kebabs, skewer the pineapple, peaches, plums, bananas, and pound cake chunks on cinnamon sticks, dividing the fruit and pound cake evenly between each. Make starter holes in the fruit, if necessary, with a metal skewer, starting from the pit side and handling the fruit as gently as possible. With a pastry brush, lightly brush the melted butter on all sides of the kebabs

Preheat the grill to high.

Grill the fruit kebabs until the pound cake is lightly toasted and the fruit is sizzling (2 to 4 minutes per side). As the kebabs grill, baste them lightly with some of the remaining Honey-Rum Glaze.

To serve, place the kebabs on plates or a platter. Drizzle with warm Honey-Rum Glaze, and accompany with bowls of vanilla ice cream garnished with fresh mint sprigs (optional).

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