|Apple jelly||1⁄2 Cup (8 tbs)|
|Canned pineapple chunks||17 Ounce (1 Can)|
|Flaked coconut||2 Tablespoon|
|Canned cling peach halves||17 Ounce (1 Can)|
|Sherry||1⁄4 Cup (4 tbs)|
|Nearly ripe bananas||1 (Slightly Underripe)|
|Lemon juice/Lime juice||2 Tablespoon|
|Chopped blanched almonds||3 Tablespoon|
|Spiced crab apples||4 Ounce (1 Jar)|
Early on day:
1. Melt apple jelly in saucepan; stir in water. Drain pineapple chunks; toss chunks in apple jelly to coat; then roll in coconut. Refrigerate pineapple chunks, wrapped in foil, and leftover apple jelly in container.
2. Place peach halves with syrup in bowl. Halve peach halves; then add sherry and apples, quartered, cored, then peeled, leaving narrow band of skin down through center. In containers, place apples on bottom, then peaches and syrup; cover; refrigerate.
3. Cut banana into 3-inch lengths. Cover with lemon juice for a few minutes; then lift out banana pieces and roll in almonds until completely coated; pack in containers; refrigerate.
Just before leaving for cookout:
Pack containers of pineapple, peach, and banana mixtures and leftover jelly in insulated carrier. Take along the spiced crab apples and 8 long metal skewers. On location, about 35 minutes before serving:
1. Start fire of glowing coals—this takes about 30 minutes.
2. Tightly thread each skewer with 2 pineapple chunks, a folded peach quarter, a drained spiced crab apple (through the core), a banana piece, another peach quarter, then an apple quarter (lengthwise through band of skin).
3. Dilute leftover apple jelly with about 1 cup of the sherry-peach syrup.
4. Cook kabobs, 5 inches above coals, until nuts and coconut are lightly browned, brushing with peach syrup and turning occasionally—about 5 minutes.