TEST KITCHEN TIPA neighbor served these kabobs at a family picnic and brought some over for us to sample. I was pleasantly surprised at the tasty toasted cake and juicy grilled fruit.
—Mary Ann Dell, Phoenixville, PA
Takes: 25 min. • Makes: 8 servings
1/2 cup apricot preserves
1 Tbsp. water
1 Tbsp. butter
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
3 medium nectarines, quartered
3 medium peaches, quartered
3 medium plums, quartered
1 loaf (10 3/4 oz.) frozen lb. cake, thawed and cut into 1 1/2-in. cubes
1. In a small saucepan, combine first five ingredients; cook and stir over medium heat until blended. Remove from heat.
2. On eight metal or soaked wooden skewers, alternately thread fruit and pound cake. Place on a greased rack over medium heat. Grill, uncovered, until lightly browned and fruit is tender, brushing occasionally with apricot mixture.
Per kabob: 259 cal., 8g fat (4g sat. fat), 58mg chol., 161mg sod., 46g carb. (33g sugars, 3g fiber), 4g pro.
TEST KITCHEN TIP
Play with your food! This recipe lends itself to endless experimentation, and any firm fruit will work well. Try substituting apples, pears, pineapple and stone fruits. Stay away from soft fruits like berries, though.