Fruit kebabs with choc-hazelnut sauce
375 g, hulled
450 g, peeled, cut into 3cm pieces (1/2 small)
1 large, thickly sliced diagonally
1 tbs, plus 12 lemon leaves (optional)
40 ml, (Cointreau)
Chocolate hazelnut spread
1 x 3 second spray(s)
- Heat an oil-sprayed chargrill or barbecue over medium-high heat. Thread fruit and lemon leaves onto 6 wooden skewers and place on a baking tray.
- Combine liqueur, juice and sugar in a small bowl. Stir until sugar dissolves. Brush mixture over kebabs. Cook kebabs for 2-3 minutes each side or until golden.
- Combine spread and milk in a small saucepan over low heat. Stir until smooth. Serve fruit kebabs drizzled with warm choc-hazelnut sauce.