Tropical Fruit Kebabs With Orange Maple Coconut Dipping Sauce Recipes

TROPICAL FRUIT KEBABS WITH ORANGE MAPLE COCONUT DIPPING SAUCE

Steps:

• Divide the mango and pineapple into three servings, then place on three of the skewers, alternating the fruit on each. Store in the refrigerator until ready to serve.
• Mix the yogurt with the coconut, orange juice and maple syrup. Store in the refrigerator until ready to serve. Serve the kebabs garnished with coconut and the yogurt sauce for dipping.

TROPICAL FRUIT KEBABS

Steps:

• 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.

TROPICAL FRUIT KEBABS

Steps:

• Place the butter in a small skillet. Split the vanilla bean and scrape the seeds onto the butter. Mash seeds into the butter with the back of a spoon. Add the scraped pod and melt the butter over low heat. Remove from heat and set aside to steep.
• Heat the coconut cream and heavy cream in a small saucepan over medium heat until simmering. Remove from heat and stir in chocolate until melted and smooth. Stir in the lime zest. Set aside. (The vanilla butter and chocolate sauce can be made up to 3 days ahead, refrigerated, and reheated before grilling.)
• If using wooden skewers, soak them in water for 30 minutes before grilling. Prepare an outdoor grill with a low-medium fire.
• Prepare the fruit for the skewers, cutting the fruit into 2-inch chunks. Thread the fruit onto 8 (8-inch) skewers, alternating the mango and papaya. Brush lightly with some of the vanilla butter. Grill the fruit until lightly charred but not mushy, turning as needed, about 5 minutes per side. Pool about 2 tablespoons chocolate sauce on each of 4 plates, arrange 2 skewers on each plate, and drizzle with a bit of vanilla butter.

DIPPING FRUITS AND NUTS

Steps:

• To make tempered chocolate, chop the chocolate into pieces and place 3/4 of it in a small glass bowl in a microwave for 20 seconds exactly. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining 1/4 of the chocolate and stir until smooth. The chocolate should register 87 to 89 degrees F on a candy thermometer.
• Dip the fruit and cashews half way in the melted chocolate, shake off any excess and set on a sheet pan covered with parchment paper. Refrigerate for 3 minutes to set.