| CARAMELIZED FRUIT BROCHETTE WITH QUICK TROPICAL SAUCE |
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By Chefs Steve Klc and Colleen Apte- Pastryarts.com2 ounces plain yogurt 2 ounces pineapple juice (from can) 2 ounces canned coconut milk mango, fresh chunks canned pineapple, rings or chunks wooden skewers sugar Place yogurt, pineapple juice, and coconut milk in a blender and process to combine. Adjust taste and consistency of sauce by adding more pineapple juice- you want something not too sweet, not too tangy, and not too thick. Set aside. (If you don't have a blender you could simply whisk this together by hand in a bowl, though the sauce benefits from whizzing in a blender.) < b>Place 4 or 5 pieces of fresh mango and canned pineapple wedges on a wooden skewer; roll in sugar to lightly coat. Begin heating a nonstick sauté or frying pan sprayed first with Crisco and arrange 2 or 3 brochettes side by side in the pan. Cook over medium heat, turning several times, until lightly browned on all sides. Serve one of two ways: Place tropical sauce in a bowl and allow guests to dip brochettes into it, or pour a little of the sauce onto a flat plate and lay brochette on top. Chefs' Notes: Can top with toasted, shredded coconut flakes, caramelized macadamia nuts, or crumbled shortbread cookies. Serve with vanilla ice cream. Substitute other fruit, like strawberries or raspberries. |
