Recipe courtesy of Anne Willan
Broiled Strawberry and Peach Kebabs
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- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 233
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 3 g
- Sugar
- 37 g
- Protein
- 1 g
- Cholesterol
- 23 mg
- Sodium
- 2 mg
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 233
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 3 g
- Sugar
- 37 g
- Protein
- 1 g
- Cholesterol
- 23 mg
- Sodium
- 2 mg
Ingredients
Directions
Special equipment:
4 10-inch skewers- Heat broiler. Put skewers in a dish of cold water to soak so they do not burn during broiling. Cut peaches in half, using indentation on one side as a guide. With both hands, give a quick, sharp twist to halves to loosen them from the stones then cut in quarters. Hull strawberries, washing them first only if sandy. Drain skewers. Thread 3 strawberries and 4 peach quarters alternately onto each skewer. Brush kebabs generously with melted butter and roll in sugar so fruit is thoroughly covered. Arrange kebabs on a broiler rack lined with foil. Broil about 3 inches from the heat until fruit is tender and caramelized, turning once, 4 to 6 minutes on each side. Serve hot or warm with the accompaniment of your choice.
