Dessert Kabobs Recipe
Ingredients
| 1/2 cup apple jelly | ||
| Pineapple chunks | 1 17 Ounce | |
| Flaked coconut | ||
| 1 17-ounce can cling-peach halves | ||
| Sherry | 1/4 Cup (16 tbs) | |
| Apples | 2 | |
| 1 slightly underripe banana | ||
| Lemon or lime juice | ||
| Chopped blanched almonds | ||
| 1 jar spiced crab apples | ||
Directions
Early on day:
1. Melt apple jelly in saucepan; stir in water. Drain pineapple chunks; toss chunks in apple jelly to coat; then roll in coconut. Refrigerate pineapple chunks, wrapped in foil, and leftover apple jelly in container.
2. Place peach halves with syrup in bowl. Halve peach halves; then add sherry and apples, quartered, cored, then peeled, leaving narrow band of skin down through center. In containers, place apples on bottom, then peaches and syrup; cover; refrigerate.
3. Cut banana into 3-inch lengths. Cover with lemon juice for a few minutes; then lift out banana pieces and roll in almonds until completely coated; pack in containers; refrigerate.
Just before leaving for cookout:
Pack containers of pineapple, peach, and banana mixtures and leftover jelly in insulated carrier. Take along the spiced crab apples and 8 long metal skewers. On location, about 35 minutes before serving:
1. Start fire of glowing coals—this takes about 30 minutes.
2. Tightly thread each skewer with 2 pineapple chunks, a folded peach quarter, a drained spiced crab apple (through the core), a banana piece, another peach quarter, then an apple quarter (lengthwise through band of skin).
3. Dilute leftover apple jelly with about 1 cup of the sherry-peach syrup.
4. Cook kabobs, 5 inches above coals, until nuts and coconut are lightly browned, brushing with peach syrup and turning occasionally—about 5 minutes.
1. Melt apple jelly in saucepan; stir in water. Drain pineapple chunks; toss chunks in apple jelly to coat; then roll in coconut. Refrigerate pineapple chunks, wrapped in foil, and leftover apple jelly in container.
2. Place peach halves with syrup in bowl. Halve peach halves; then add sherry and apples, quartered, cored, then peeled, leaving narrow band of skin down through center. In containers, place apples on bottom, then peaches and syrup; cover; refrigerate.
3. Cut banana into 3-inch lengths. Cover with lemon juice for a few minutes; then lift out banana pieces and roll in almonds until completely coated; pack in containers; refrigerate.
Just before leaving for cookout:
Pack containers of pineapple, peach, and banana mixtures and leftover jelly in insulated carrier. Take along the spiced crab apples and 8 long metal skewers. On location, about 35 minutes before serving:
1. Start fire of glowing coals—this takes about 30 minutes.
2. Tightly thread each skewer with 2 pineapple chunks, a folded peach quarter, a drained spiced crab apple (through the core), a banana piece, another peach quarter, then an apple quarter (lengthwise through band of skin).
3. Dilute leftover apple jelly with about 1 cup of the sherry-peach syrup.
4. Cook kabobs, 5 inches above coals, until nuts and coconut are lightly browned, brushing with peach syrup and turning occasionally—about 5 minutes.
Chef
