Photos by Greta Kenyon, for My Family Table
Although autumn has arrived, there's still plenty of warmth in the air, and an abundance of late summer produce to make use of. Today, I share a recipe for grilled fruit kebabs, a lovely way to enjoy the last of the gloriously sweet stonefruit. Peaches, apricots and nectarines are sliced in half, and threaded on to a bamboo sticks, the fruit is then painted in a syrup of lemon, maple and coconut oil, and grilled until succulent and caramelised.
The recipe, incidentally, also works beautifully with plums or figs.
1/4 cup maple syrup
1/4 cup melted extra virgin coconut oil
juice of 1 lemon
6 stone fruit of your choice*
*nectarines, peaches, plums and apricots all work well.
Note: If using wooden skewers, soak them in water for at least 10 minutes, so they don’t burn during grilling.
Combine the maple syrup, coconut oil and lemon juice in a bowl.
Slice each piece of fruit in half and remove the stones.
Thread the fruit onto the skewers, alternating the different types of fruit for a painterly presentation.
Using a pastry brush, paint the fruit with a light coating of the syrup mixture.
Grill for about 5 minutes on each side on a bbq or hot griddle pan, turning occasionally, until succulent and slightly charred.
Enjoy warm off the skewer. Or perhaps dipping in to thick, natural yoghurt, is another idea.