Grilled Fruit Skewers with Ginger Syrup
This dessert is perfect for a summer meal of grilled food; make sure your grill is perfectly clean. With
thanks to Johnny Earles.
1 cup sugar
1 cup water
1/4 cup peeled and thinly sliced fresh ginger
2 not overly ripe bananas
2 apples, pears, carambolas, or other fairly firm fruit
1 small pineapple
1 ripe but not-too-soft papaya
Combine the first three ingredients in a saucepan over medium heat. Bring to a boil and simmer for 3 minutes.
Remove from heat, cool to room temperature, and strain. (Refrigerate if you're not using this right away;
it'll keep for at least a week.)
Do not peel the bananas; cut them into 2-inch-long chunks and make a small slit in the peel to facilitate
peeling at the table. Cut the apples, pears, or carambolas into 3/4-inch-thick slices. Peel and core the
pineapple (see page 644); cut it into 2-inch chunks. Peel the papaya, cut it in half, discard the seeds,
and cut it into 2-inch chunks.
Put the fruit on 6 skewers and brush it lightly with the ginger syrup. Grill over fairly high heat until
lightly browned, about 2 minutes per side. Brush again with the ginger syrup and serve warm or at room temperature.