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Buttered Rum Fruit Kebabs

Source of Recipe


From "The Best of Gourmet, Vol. 2"






List of Ingredients



• 1 large firm banana, cut into 8 pieces
  
• 1 small navel orange, ends trimmed, and the orange cut into 4 wedges
  
• 8 pieces fresh pineapple, 2- x 2- x 1-inch
  
• 8 pieces pound cake, 2- x 2- x 1-inch, buttered lightly
  
• 1/2 cup fresh lemon juice
  
• 1 stick (1/2 cup) unsalted butter
  
• 1/2 cup firmly packed dark brown sugar
  
• 1/2 cup dark rum
  
• 1 tsp cinnamon
  
• 1/3 cup slivered almonds, toasted lightly
  
• Vanilla ice cream or whipped cream, as an accompaniment
  






Instructions



1. In a shallow dish, let four 12-inch wooden skewers soak in water to cover for 1 hour.
   
   
2. Thread the banana, the orange, and the pineapple on the skewers, alternating them in a decorative pattern. Thread the cake on the ends of the skewers, and arrange the kebabs in a jelly-roll pan.
   
   
3. In a small saucepan, stir together the lemon juice, the butter, the brown sugar, the rum, the cinnamon, and a pinch of salt; bring the mixture to a boil, and simmer it for 2 minutes. Brush the kebabs with the rum mixture and broil them under a preheated broiler about 4 inches from the heat, basting them often with the rum mixture and turning them once, for 10 minutes, or until the fruit is glazed. (Cover the cake with foil when it is golden brown.)
   
   Serve the kebabs sprinkled with the almonds and drizzled with the pan juices and any additional rum mixture. Serve with ice cream or whipped cream.
   
   Serves 4