Grilled Fruit Skewers

Grilled Fruit Skewers
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In-season nectarines, apricots, mangoes and figs skewered and cooked on the grill give a sweet spin to your cookout menu. A touch of bourbon glaze makes this dish a good accompaniment to grilled pork and chicken. Slice all the fruits into thick slices and brush them with the juice from one lemon mixed with a pint of water. Cook fruit skewers away from a direct flame. If you're grilling other items, place the skewers together and away from other foods.


  • 6 figs, sliced in half lengthwise
  • 3 nectarines, cut into ½” slices
  • 3 apricots, cut into ½” slices
  • 3 mangoes, cut into ½” slices
  • ¼ tsp. allspice
  • ⅛ tsp. ginger
  • Pinch ground cloves
  • Pinch nutmeg
  • ¼ cup bourbon (optional)
  • 1 Tbsp. demerara sugar
  • 1 tsp. plus 1 Tbsp. honey
  • 1 Tbsp. orange juice
  • Zest from 1 lemon
  • Confectioners’ sugar, for dusting
  • 1 cup crème fraîche
  • 5” skewers


  1. Heat the grill to medium-high heat. Slide the fruit onto the skewers; you can skewer the fruit in any order, but keep the order the same for all the skewers. Leave about ¼” of space between the pieces.
  2. Place the skewers on a wire rack set on a sheet pan. Mix the allspice, ginger, cloves, nutmeg, bourbon, sugar, 1 teaspoon of honey, orange juice and zest in a mixing bowl.
  3. Brush the glaze onto each piece of skewered fruit. Dust the skewers all over with confectioners’ sugar and lay them on the grill.
  4. Grill the fruit until browned and caramelized, about 8 minutes. Brush more glaze on the fruit once while cooking.
  5. Mix the crème fraîche with 1 tablespoon of honey. Drizzle the mixture over the fruit before serving, or serve it on the side. Refrigerate any leftovers.
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