Ingredients
- 8 ounce seasonal fruit
- 4 ounce bamboo skewers
- 2 ounce caster sugar
- 8 ounce seasonal fruit
- 4 ounce bamboo skewers
- 2 ounce caster sugar
- 1 cup orange juice
- 1/4 cup brandy
- 2 ounce brown sugar
- 12 ounce cloves
- 3 ounce cardamom pods
Preparation
Baking Directions:
Medium heatFlat plateFor the orange syrup1 cup (250ml/8fl oz) orange juice1/4 cup (60ml/2fl oz) brandy60g (2oz) brown sugar12 whole cloves3 cardamom pods, squeezed openIn the KitchenThread pieces of fruit onto the skewers, taking care with fruit such as apples and pears, which brown quickly — prepare them at the last minute and sprinkle them with lemon juice to reduce the browning.
To make the syrup, combine orange juice, brandy, brown sugar, cloves and cardamon pods in a saucepan.
Bring to the boil and simmer for 25 minutes.
Remove from heat, cool and strain to remove the cloves and cardamom pods.
Check the sweetness, you may like to add a little more sugar to the syrup.
At the BarbecuePlace skewers on the flat plate (it is not necessary to oil it) and sprinkle with some of the caster sugar.
Turn the fruit very quickly, sprinkling with sugar as you go.
Cook skewers for less than 30 seconds each side maximum.
The fruit should not be cooked, just warmed, and the sugar will caramelise but not burn.
Lift the skewers and place on a platter.
At the TableSpoon a little of the orange syrup over the skewers and serve the rest in a jug at the table.
