Fruit Kebabs with Chocolate Sauce
Selection of seasonal fruit
eg: pineapple, nectarines or peaches, strawberries or kiwi fruit,
2 tbsp Filippo Berio Mild & Light Olive Oil
2 tbsp caster sugar
3 tbsp Filippo Berio Mild & Light Olive Oil
75g/3oz dark chocolate
3 tsp cocoa powder
3 tbsp maple syrup
1. To make the chocolate sauce, put all the ingredients into a small saucepan, heat gently, stirring until the chocolate has melted and the sauce is smooth.
2. Remove the core from the peeled pineapple and cut the flesh into chunks. Halve the nectarines or peaches, remove the stones and cut into thick slices. Cut the kiwi fruit into quarters.
3. Thread the fruit onto skewers, brush with olive oil and dust with caster sugar. Place on a medium hot barbecue, cook for 5-7 minutes, turning to grill all over.
4. Serve with the chocolate sauce.
Pineapple slices: Dry fresh slices of pineapple on kitchen paper. Brush with olive oil and sprinkle with caster sugar, then caramelise on the barbecue.
Bananas: select firm bananas and barbecue in the skins until charred and soft to the touch. Offer rum to pour over the peeled bananas and a bowl of the chocolate sauce.