Vibrant colours, sweet, fruity flavour and the subtle taste of barbecue, this playful dessert is light and flavourful. Served with a deliciously rich chocolate sauce, for dipping or drizzling, this combination is a win every time.
Fruit kebabs
IngredientsSelection of seasonal fruit, ie. pineapple, nectarines, peaches, strawberries or kiwi 2 tbsp Filippo Berio mild and light olive oil 2 tbsp caster sugar |
MethodRemove the core from the pineapple and cut the flesh into chunks. Peel and cut the kiwi fruit into quarters. Thread the fruit onto skewers, brush with Filippo Berio mild and light olive oil and dust with caster sugar. Place on a medium hot barbecue and cook for 5 - 7 minutes, turning to grill all over. |
Chocolate sauce
Ingredients3 tbsp Filippo Berio mild and light olive oil 75g Belcolade Cacao Trace dark chocolate 3 tsp Irca cocoa powder 3 tbsp maple syrup |
MethodPut all the ingredients into a small saucepan and heat gently, stirring until the chocolate has melted and the sauce is smooth. Pour the chocolate sauce into a small dish. |
Assembly
MethodPlace the fruit kebabs onto a plate, and serve with the chocolate sauce. |
Courtesy of Filippo Berio
