Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce
Vary the fruit according to the season and your preference – bananas, apricots, and peaches are good choices. If using bamboo skewers, be sure to soak them in water for 30 minutes to prevent burning. Use a soy-free vegan butter to make this soy-free.
Course
Dessert
Cuisine
American
Yields4servings
AuthorRobin Robertson
Ingredients
Sauce
2tablespoonsvegan butter
1/2cupnatural sugar,plus more to sprinkle fruit
1/2cuppeanut butter
1/2cuppineapple juice
1/2cupunsweetened coconut milk
Fruit
3ripe plums, halved, pitted, and cut into 1 1/2-inch chunks
1pineapple, peeled, cored, and cut into 1 1/2-inch chunks
1cuphulled strawberries
Instructions
Sauce: Melt the butter in a small saucepan over medium heat. Add the sugar and stir to dissolve. Stir in the peanut butter, then add the pineapple juice and coconut milk, stirring constantly. Reduce the heat to low and simmer for 1 minute. Keep warm while you grill the fruit.
Fruit: Thread the plums, pineapple, and strawberries onto skewers in an alternating pattern. Sprinkle with a little sugar and grill them on both sides, just until grill marks start to appear, about 5 minutes.
Arrange the skewered fruit on 4 plates along with small dipping bowls of the warm sauce.