Papaya-Pineapple Kebabs With Golden Caramel Sauce Recipe

Summary

CourseMethod

Ingredients

 Peeled cubed papaya3 Cup (48 tbs), divided
 Lime juice1⁄4 Cup (4 tbs)
 Dark rum2 Tablespoon
 Vanilla extract2 Teaspoon
 Water1 Cup (16 tbs)
 Firmly packed brown sugar/Grated piloncillo3⁄4 Cup (12 tbs)
 Whole cloves3
 Cinnamon stick1 (4 Inch)
 Cubed pineapple3 Cup (48 tbs)
 Vegetable oil spray1

Nutrition Facts

Serving size: Complete recipe

Calories 1590 Calories from Fat 23

% Daily Value*

Total Fat 3 g4.1%

Saturated Fat 0.55 g2.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 78 mg3.2%

Total Carbohydrates 384 g127.9%

Dietary Fiber 14.5 g57.9%

Sugars 348.9 g

Protein 5 g10.1%

Vitamin A 158% Vitamin C 900.8%

Calcium 34.2% Iron 12.3%

*Based on a 2000 Calorie diet

Directions

Place 3/4 cup papaya, lime juice, rum, and vanilla in a food processor, and process until smooth; set aside.
Combine water, piloncillo, cloves, and cinnamon in a medium saucepan; cook over medium heat 13 minutes.
Increase heat to medium-high, and cook an additional 10 minutes or until the consistency of thin syrup (do not stir).
Remove from heat; let stand 1 minute.
Discard cloves and cinnamon stick.
Carefully stir in pureed papaya mixture.
Pour sauce into a bowl; set aside.
Thread remaining papaya cubes and pineapple cubes alternately onto each of 6 (10-inch) skewers.
Place skewers on rack of a broiler pan coated with cooking spray; broil 8 minutes or until lightly browned, basting occasionally with caramel sauce.
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