Peach brochettes
Prep Time
Cooking Mode
125 mL (½ cup) cup Compliments Honey
60 mL (¼ cup) cup Compliments Balsamic Vinegar
30 mL (2 c. soupe) Tbsp lemongrass, finement haché
2 peaches, coupées en quartiers
2 nectarine, coupée en quartiers
12 strawberries, coupées en deux
½ pineapple, coupé en cubes
6 metal skewers
125 mL (½ cup) cup Compliments Honey
60 mL (¼ cup) cup Compliments Balsamic Vinegar
30 mL (2 c. soupe) Tbsp lemongrass, finement haché
2 peaches, coupées en quartiers
2 nectarine, coupée en quartiers
12 strawberries, coupées en deux
½ pineapple, coupé en cubes
6 metal skewers
Directions
1Combine the honey, vinegar, and lemongrass in a saucepan. Bring to a boil and reduce by half over low heat. This glazing syrup can be prepared up to one day ahead and stored in an airtight container.
2Make sure the grill is clean. Coat the grill lightly with non-stick cooking spray and preheat barbecue to medium-high.
3Alternately thread the different fruit onto skewers.
4Baste them with glazing syrup and reserve the remaining syrup.
5Place brochettes on the barbecue. Grill 2 minutes per side, until grill marks show on the fruit.
6Serve one brochette per person with a scoop of frozen yogurt and top with the remaining syrup.
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Personal Note
Personal Note