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Buttered Rum Fruit Kebabs

"The value of those wild fruits is not in the mere possession
or eating of them, but in the sight and enjoyment of them."
~ Henry David Thoreau

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Buttered Rum Fruit Kebabs
The Best of Gourmet, Vol. 2
from the Editors of Gourmet, 1987, Condé Nast Books, Random House

1 large firm banana, cut into 8 pieces
1 small navel orange, ends trimmed and
the orange cut into 4 wedges
8 pieces fresh pineapple, 2 by 2 by 1 inch
8 pieces pound cake, 2 by 2 by 1 inch,
buttered lightly
1/2 cup fresh lemon juice
1 stick (1/2 cup) unsalted butter
1/2 cup firmly packed dark brown sugar
1/2 cup dark rum
1 teaspoon cinnamon
1/3 cup slivered almonds, toasted lightly
Vanilla ice cream or whipped cream
as an accompaniment

In a shallow dish let four 12-inch wooden skewers soak in water to
cover for 1 hour. Thread the banana, the orange, and the pineapple
on the skewers, alternating them in a decorative pattern. Thread the
cake on the ends of the skewers, and arrange the kebabs in a jelly-
roll pan.
In a small saucepan stir together the lemon juice, the butter, the brown
sugar, the rum, the cinnamon, and a pinch of salt, bring the mixture to a
boil, and simmer it for 2 minutes. Brush the kebabs with the rum mixture
and broil them under a preheated broiler about 4 inches form the heat,
basting them often with the rum mixture and turning them once, for 10 minutes, or until the fruit is glazed. (Cover the cake with foil when it is
golden brown.) Serve the kebabs sprinkled with the almonds and drizzled
with the pan juices and any additional rum mixture. Serve with ice cream
or whipped cream. Serves 4.
 

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