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Recipe: Caramelized Fruit Brochette
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2 ounces plain yogurt
2 ounces pineapple juice (from can)
2 ounces canned coconut milk
mango, fresh chunks
canned pineapple, rings or chunks
wooden skewers
sugar
Place yogurt, pineapple juice, and coconut milk in a blender and process to
combine. Adjust taste and consistency of sauce by adding more pineapple
juice-
you want something not too sweet, not too tangy, and not too thick. Set
aside. (If you don't have a blender you could simply whisk this together by
hand
in a bowl, though the sauce benefits from whizzing in a blender.)
Place 4 or 5 pieces of fresh mango and canned pineapple wedges on a
wooden skewer; roll in sugar to lightly coat.
Begin heating a nonstick sauté or frying pan sprayed first with Crisco and
arrange 2 or 3 brochettes side by side in the pan. Cook over medium heat,
turning
several times, until lightly browned on all sides. Serve one of two ways:
Place tropical sauce in a bowl and allow guests to dip brochettes into it,
or
pour a little of the sauce onto a flat plate and lay brochette on top.
2 ounces pineapple juice (from can)
2 ounces canned coconut milk
mango, fresh chunks
canned pineapple, rings or chunks
wooden skewers
sugar
Place yogurt, pineapple juice, and coconut milk in a blender and process to
combine. Adjust taste and consistency of sauce by adding more pineapple
juice-
you want something not too sweet, not too tangy, and not too thick. Set
aside. (If you don't have a blender you could simply whisk this together by
hand
in a bowl, though the sauce benefits from whizzing in a blender.)
Place 4 or 5 pieces of fresh mango and canned pineapple wedges on a
wooden skewer; roll in sugar to lightly coat.
Begin heating a nonstick sauté or frying pan sprayed first with Crisco and
arrange 2 or 3 brochettes side by side in the pan. Cook over medium heat,
turning
several times, until lightly browned on all sides. Serve one of two ways:
Place tropical sauce in a bowl and allow guests to dip brochettes into it,
or
pour a little of the sauce onto a flat plate and lay brochette on top.
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