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Adam Moore's Chargrilled Fruit Skewers with Miso Caramel

Serves 4
Prep Time 20 Mins
Cook Time 5 Mins 

Ingredients

SEASONAL FRUIT TO BE USED 

• 8 wooden skewers

• 1 mango cut into cubes

• 1/4 pineapple, peeled, sliced into 2cm-thick wedges

• 125g strawberries, hulled, halved

• 1 peach, cut into wedges

• 1 plum

• 1/4 cup brown sugar

• 10g ginger powder

• 1 lime, juiced

• 20ml thick mint sauce or balsamic vinegar 

Miso Caramel

• 3/4 cup white sugar

• 1/4 cup water

• 1/2 cup thickened cream

• 2 tablespoons white miso 

Method

1. Soak wooden skewers in water for 20 mins. 

2. Miso Caramel: In a heavy saucepan set over medium-high heat, stir together sugar and water. Without additional stirring, bring mixture to a boil. Use a wet pastry brush to wash down any sugar crystals that form on the sides of the pan. When sugar becomes a deep golden brown and wisps of smoke just start to form, remove pan from heat. 

3. Once off the heat, carefully pour in the cream, which will cause the caramel to bubble. Stir to combine. If the caramel seizes up and hardens with the addition of the cold cream, then put the pan back over low heat and stir until the caramel is liquid again. Whisk in the miso. Allow to cool slightly before pouring into a lidded container. Store in the refrigerator 

4. Preheat barbecue plate on medium-high heat. 

5. In a bowl, mix together brown sugar, ginger, lime and either the mint sauce or vinegar, then set aside. 

6. Thread fruit alternately onto skewers. Brush skewers with the brown sugar mixture. 

7. Grill the fruit skewers on the barbecue, turning often, for 3-4 minutes, or until warmed through, brushing the fruit regularly with the brown sugar mixture. 

8. Place 2 skewers on each plate. Serve with miso caramel as a dipping sauce (pictured). Alternatively, remove the grilled fruit from the skewers and use to top a pavlova, with some cream and a drizzle of miso caramel.