Grilled Plum Kabobs
Finish off an outdoor meal with grilled plums served with ice cream and caramel sauce. Any ripe stone fruit, such as peaches and apricots, can be substituted for or mixed and matched with plums.
- Yield: Makes 8
Source: Martha Stewart Living, August 2001
- 8 ripe plums, quartered and pitted
- 2 tablespoons grapeseed oil or vegetable oil
- 2 pints vanilla ice cream
- Caramel Sauce for Grilled Plum Kabobs
Arrange 4 plum quarters on each of 8 skewers so that cut sides of fruit all face in the same direction. Brush cut side of fruit with oil, and place, cut side down, on a medium-hot grill, off direct heat.
Grill just until fruit begins to turn golden brown, about 2 minutes. Brush bottoms of fruit with oil, and turn over. Grill until pit cavity fills with juices and fruit is soft, about 5 minutes, depending on ripeness of fruit and heat of grill.
Serve with bowls of vanilla ice cream, drizzled with caramel sauce.