Fruit Kabobs With Warm Pound Cake
|Raspberries||10 Ounce, Defrosted (1 Package, Juice Retained)|
|Fresh squeezed lime juice||2 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Canned pineapple chunks||5 1⁄2 Ounce, drained (1 Can)|
|Bananas||2 , cut in 1 inch pieces|
|Pound cake||3 (1 Inch Thick Slice Of Cake)|
|Melted margarine/Butter||4 Tablespoon, melted|
|Dark rum||1 Tablespoon|
Cut pound cake into 1-inch cubes.
To prepare sauce, puree raspberries in a food processor fitted with steel blade or use a blender.
Combine lime juice and sugar with raspberries in a small saucepan.
Simmer for 3 to 4 minutes.
Strain sauce and discard seeds.
Thread skewers with pineapple chunks, bananas, and pound cake.
Mix butter and rum together.
Brush kabobs with butter mixture.
Preheat stovetop grill.
Cook kabobs over medium-high heat, just until hot.
Turn kabobs often, brushing them as you turn.
Remove from grill.
Spoon raspberry sauce into individual dishes.
Set kabobs on sauce.