Grilled Fruit Kabobs with Sour Cream Honey Dip

1 each peach and nectarine, cut in half

3 kiwi, peeled

8 strawberries, halved

1/4 cup (50 mL) Gay Lea Unsalted Butter, melted

3 tbsp (45 mL) packed brown sugar

1 tsp (5 mL) vanilla

Sour Cream Honey Dip:

3/4 cup (175 mL) Gay Lea Low Fat or Regular Sour Cream

2 tbsp (25 mL) honey

1 tbsp (15 mL) orange liqueur (optional)

1 tsp (5 mL) vanilla

1/2 tsp (2 mL) grated lemon rind


Sour Cream Honey Dip: In bowl, whisk together sour cream, honey, orange liqueur, if using, vanilla, lemon rind and mint. Cover and refrigerate until ready to use.

Cut fruit into 1-inch (2-cm) cubes and skewer onto 8 soaked wooden or metal skewers. In small bowl, whisk together butter, sugar and vanilla until combined and smooth.

Place skewers on preheated greased grill over medium heat; and grill, turning and basting frequently for about 5 minutes or until golden and tender. Serve with sour cream honey dip.

Makes 8 skewers.

Tip: Quarter strawberries if large.

Tip: Place wooden skewers in shallow dish covered with water for at least 30 minutes to help prevent flare ups on the grill.

- News Canada