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Grand Marnier Ancho Chocolate Dessert Kabobs

Monday, 26 May 2008

Description

A purchased cake works well in this recipe and you don’t have to go to the trouble of baking one from scratch. You can substitute Kahlua or other coffee liqueur for the Grand Marnier, and you can use other fruits such as pineapple.

Ingredients

At a glance

Cuisine

Caribbean

Cooking Method

Grill

Heat Level

Chile

Ancho

Meal/Course

Dessert

Serves

2-4

Grand Marnier Sauce

8 ounce milk chocolate bar
1 cup heavy cream
1/4 cup Grand Marnier or other orange flavored liquor
1 1/2 teaspoon ground ancho chile

The Fruit Kabobs

1 medium ripe peach, peeled, cut into wedges
1 sightly under ripe banana, cut into 1-inch cubes
12 1-inch cubes angel food cake
Grated orange peel, fresh mint leaves for garnish

Methods/steps

Soak 4 wooden skewers in water for 30 minutes.

To make the sauce, break up the chocolate and melt it in a saucepan over very low heat. Add the cream, stir well, and remove from the heat. Add the Grand Marnier and chile and stir well.

Using two skewers together to prevent flopping, thread the peaches, bananas, and cake onto the skewers.

Grill the kabobs directly over medium heat until the cake is toasted, turning once.

To serve, remove the fruit and cake from the skewers and place on plates. Drizzle with chocolate sauce, and garnish with orange zest and mint leaves.

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