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Grilled Angel Cake with Grilled Ontario Strawberries & Cherry Kebobs For something a little different, try barbecuing your fruit, the wonderful sweet flavour becomes even more delicious. To soak bamboo skewers place in water for at least 30 minutes. If you can’t find the small skewers, buy the larger ones and cut in half. |
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Preparation Time: Cooking Time: Grilling Time: 2 cups (500 mL) 1 cup (250 mL) 3 to 4 cups (750 mL to 1 L) ¼ cup (50 mL) 3 tbsp (45 mL) 2 tbsp (25 mL) ¼ tsp (1 mL) ¼ tsp (1 mL) 1 cup (250 mL) |
10 minutes 7 minutes 2 minutes Serves 4 large Ontario Strawberries, hulled Ontario Cherries, pitted 1 ½-in (4 cm) cubes store-bought angel food cake (about ½ cake) liquid honey, preferably orange blossom orange liqueur or orange juice melted butter vanilla ground nutmeg whipped cream or vanilla ice cream sprigs of mint for garnish |
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Preheat the barbecue to medium. Thread strawberries randomly with cherries and angel food cake on soaked 6-in (15 cm) bamboo skewers. In a small bowl, stir honey with orange liqueur, butter, vanilla and nutmeg. If honey is thick, warm in microwave, then stir with ingredients. Set aside 2 tablespoons (25 mL). Use remaining mixture for basting fruit. Place fruit and cake kebobs on grill. Barbecue brushing and turning fruit (watching carefully to prevent burning) with honey mixture until grill marks appear on cake and fruit begins to soften slightly. This will take anywhere between 2 and 3 minutes, depending on size of berries and heat of barbecue. Remove from grill. Cross two skewers on each dessert plate. Place a dollop of whipped cream or ice cream besides skewers and garnish with mint. Drizzle each plate with reserved honey mixture. Serve immediately.
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