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| What You Need: |
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8 tablespoons butter, cut into ˝-inch bits
2 tablespoons sugar
1 teaspoon ground ginger
2 half-inch-thick orange slices, each cut crosswise into quarters
1 large firm apple, cored and cut lengthwise into 8 wedges
1 large banana, peeled and cut crosswise into 8 chunks
8 one-inch cubes fresh pineapple
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| How To Cook: |
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1. Immerse eight individual oriental bamboo skewers in water and soak them for at least an hour. Then light a layer of briquettes in a hibachi or charcoal broiler and let them burn until a white ash appears on the surface. Or preheat the broiler of the oven to its highest setting.
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2. To prepare the basting syrup, combine the butter, sugar and ginger in a small pan and cook over low heat, stirring constantly until the butter melts and the sugar dissolves. Set the pan aside off the heat.
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3. Thread an orange quarter, apple wedge, banana chunk and pineapple cube on each skewer, pushing the pieces of fruit close together. With a pastry brush, spread about 1 teaspoon of the basting syrup evenly over each fruit kabob.
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4. Broil the kabobs about 3 inches from the heat for 2 minutes, turn them over and baste them with the remaining syrup. Continue to broil for 1 or 2 minutes longer, or until the kabobs are golden brown on all sides.
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5. Arrange the kabobs attractively on a heated platter and serve them at once as an accompaniment to broiled steak or any roasted meat.
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