- Yields: 8 skewers
- Preparation: 25 minutes
Ingredients
- 1 Ontario peach, cut in half
- 1 Ontario nectarine, cut in half
- 1 Ontario apple, cored
- 1 Ontario pear, cored
- 8 Ontario strawberries, halved
- 1/4 cup (50mL) GAY LEA - Unsalted Butter, melted
- 3 tbsp (45mL) brown sugar, packed
- 1 tsp (5mL) vanilla
Sour Cream Honey Dip
- 3/4 cup (175mL) GAY LEA - Original Sour Cream
- 2 tbsp (30mL) honey
- 1 tbsp (15mL) orange liqueur or brandy, optional
- 1 tsp (5mL) vanilla
- 1/2 tsp (2mL) lemon rind, grated
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.
Kabob
- Cut fruit into 1” (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; grill, turning and basting frequently, for about 5 minutes or until golden and tender. Serve with Sour Cream Honey Dip.
Tips:
- Substitute 3 kiwis 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.
