CorkSavvy

Serves 4

Barbecuing gets a bad rap sometimes as being the domain of fatty meats and high-calorie sauces, but the truth of the matter is that smoking and grilling don’t add fat to a dish, only flavor. With the right ingredients the outdoor cooker can be the focus of cooking for a healthy diet.

These charcoal-grilled fruit skewers, with their spicy flair, make eating fruit exciting. It’s a versatile dessert or side dish recipe that can be made with any number of fruit combinations. Pair it with grilled chicken and enjoy a guilt-free meal.

Glaze:
1⁄2 cup pure maple syrup
1⁄4 teaspoon ground cumin
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon cayenne pepper

4 cups fruit chunks such as pineapple, peaches, and/or bananas
4 bamboo skewers

Build a charcoal fire for direct grilling. Soak the bamboo skewers in a bowl of water and set aside.
Combine the glaze ingredients in a medium bowl and mix well. Add the fruit and toss gently to coat with the glaze. Cover and refrigerate.

Thread the fruit on the soaked skewers, alternating each fruit type. Place the skewers on the grill and cook directly over medium-high heat for 11⁄2 minutes on each side, or until browned and caramelized. Serve warm.

Excerpt from Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint published by Clarkson Potter.

CorkSavvy Wine Suggestion: This dish incorporates both sweet and spice which can often be an intimidating pairing. A sweet wine such as Campbells Rutherglen Muscat would be an easy match. Also, consider a sparkling rose such as the Juvé Y Camps Rose Brut Cava.