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3/4 cup semisweet chocolate pieces
1/4 cup butter or margarine
2/3 cup sugar
1 5-ounce can evaporated milk (2/3 cup)
2 medium ripe nectarines or peaches
1/2 of a 10-3/4-ounce fresh or frozen pound cake
2 ripe bananas, peeled
6 whole strawberries, stemmed

For sauce, melt chocolate pieces and butter or margarine in a small saucepan over low heat. Add the sugar. Gradually stir in evaporated milk. Bring to boiling; reduce heat. Cook and stir over low heat for 8 minutes. Remove from heat; set aside.

Remove pits from nectarines or peaches; cut fruit into wedges. Cut the pound cake and bananas into 1-inch chunks. Alternately thread the peaches or nectarines, cake, and bananas on six 12-inch-long skewers. Add one strawberry to each skewer.

Grill kabobs about 5 minutes or until cake is toasted, turning once.

To serve, push fruit and cake from skewers onto dessert plates. Drizzle with the warm chocolate sauce.

Makes 6 servings.

semisweet chocolate
evaporated milk

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