Camden New Journal - Reciepe for Fruit Kebabs with Butterscotch Sauce By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 5th August 2008

Clare Latimer's recipe for
Fruit Kebabs with Butterscotch Sauce

Fruit Kebabs with Butterscotch Sauce
Serves 8
Ingredients
For the sauce:
125g of unsalted butter.
125g of caster sugar.
175g of soft dark brown sugar.
250g of golden syrup.
600ml of double cream.

For the kebab:
Eight ripe apricots or plums.
One pineapple.
Two large bananas.
Two dessert pears.
Two figs, halved.
Two tablespoons of caster sugar.
One or two
tablespoons of honey.
Eight wooden skewers soaked in water for one hour to prevent charring.

Method
Gently heat the butter, sugars and golden syrup together until the butter has melted. Bring the mixture to the boil, stirring well and leave it to bubble for three to four minutes.
Remove the pan from the heat and stir in the cream. Return to a gentle heat to simmer for five minutes until slightly thickened. Sieve into a small flameproof dish and leave to cool. Cover and refrigerate until required.
Halve and stone the plums and or apricots. Cut away the rind on the pineapple. Halve and remove the core if woody then cut the pineapple into wedges.
Arrange on a large platter with the apricots or plums and figs. Cover and leave until needed. Just before you are ready to barbecue the kebabs, peel the bananas and pears. Core and quarter the pears and cut the bananas into chunks.
Thread the fruit alternately onto the kebabs. Heat the sauce through on the barbecue.
Sprinkle the fruit kebabs with caster sugar and drizzle with a little honey and cook them for five minutes over a hot area on the barbecue, frequently turning them.
As soon as the fruit becomes slightly caramelised and just tender, transfer to individual plates.
Place the warm butterscotch sauce in the centre of the table and start dipping!

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