Tropical Fruit Kebabs
- Total: 1 hr 30 min
- Prep: 35 min
- Inactive: 30 min
- Cook: 25 min
Ingredients
1/4 cup unsalted butter, at room temperature
1 vanilla bean
1/4 cup sweetened cream of coconut
1/4 cup heavy cream
4 ounces good quality white chocolate, chopped
1 teaspoon grated lime zest
2 large red-skinned mangoes, peeled and pitted
1 large Hawaiian papaya (about 1 pound) peeled and seeds discarded
Directions
- 1. Soak eight 8-inch bamboo skewers in water for 30 minutes. Heat a grill to medium low.
- 2. Place butter in a small skillet. Split vanilla bean and scrape seeds onto butter and mash with back a spoon. Add scraped pod and melt butter over low heat. Remove from heat and set aside to steep.
- 3. Heat cream of coconut and heavy cream in a small saucepan over medium heat until simmering. Remove from heat and stir in chocolate until chocolate is melted and smooth. Stir in lime zest. Set aside.
- 4. Cut mango and papaya into 2-inch chunks and alternately thread onto skewers. Brush lightly with vanilla butter and grill until fruit is lightly charred, turning as needed, about 5 minutes per side. Serve with chocolate sauce.