Recipe Courtesy of Cooking with Paula Deen magazineServings: Makes 6 to 8 servings
Difficulty: Easy
¼ cup firmly packed brown sugar
2 tablespoons water
2 teaspoons vanilla bean paste*
3 apricots, each cut into 8 pieces
2 nectarines, each cut into 12 pieces
12 cherries, halved
1. Soak 18 (6-inch) wooden skewers in water to cover for 30 minutes; drain and set aside.
2. Preheat grill to medium-high heat (350° to 400°).
3. In a small saucepan, combine brown sugar, 2 tablespoons water, and vanilla bean paste. Cook over medium heat until sugar dissolves and mixture is translucent.
4. Place 4 pieces of fruit on each skewer. Fruit will cook more evenly if only one kind is used on each skewer. Lightly brush each skewer with glaze, reserving remaining glaze. Grill skewers 2 to 3 minutes, turning after 1 minute. Brush skewers again with remaining glaze; serve immediately.
*We tested with Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste.
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Join Paula at the Metropolitan Cooking and Entertaining Show in Washington, DC. Tickets on sale now.
Join Paula, Bobby and Jamie for a book signing at Uncle Bubba’s Oyster House in Savannah from 10 am to 12 pm. Trolley service available in Johnson Square from 8:30 AM to 1:30 PM. Only 350 tickets will be given out starting 1 hour before the book signing. No cameras permitted; a professional photographer will be on site to take your photo.
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