Papaya-Pineapple Kebabs With Golden Caramel Sauce
|Peeled cubed papaya||3 Cup (48 tbs), divided|
|Lime juice||1⁄4 Cup (4 tbs)|
|Dark rum||2 Tablespoon|
|Vanilla extract||2 Teaspoon|
|Water||1 Cup (16 tbs)|
|Firmly packed brown sugar/Grated piloncillo||3⁄4 Cup (12 tbs)|
|Cinnamon stick||1 (4 Inch)|
|Cubed pineapple||3 Cup (48 tbs)|
|Vegetable oil spray||1|
Place 3/4 cup papaya, lime juice, rum, and vanilla in a food processor, and process until smooth; set aside.
Combine water, piloncillo, cloves, and cinnamon in a medium saucepan; cook over medium heat 13 minutes.
Increase heat to medium-high, and cook an additional 10 minutes or until the consistency of thin syrup (do not stir).
Remove from heat; let stand 1 minute.
Discard cloves and cinnamon stick.
Carefully stir in pureed papaya mixture.
Pour sauce into a bowl; set aside.
Thread remaining papaya cubes and pineapple cubes alternately onto each of 6 (10-inch) skewers.
Place skewers on rack of a broiler pan coated with cooking spray; broil 8 minutes or until lightly browned, basting occasionally with caramel sauce.