This week, Pastry Chef, Marina White of Terrain Garden Café in Westport, shows Tina Redwine how to make some sweet late-summer recipes.  

Dessert KabobsDessert Kabobs

Ingredients:

Skewers

Pound cake

Stone fruit (peaches, plums, apricots, etc)

Strawberries

Lemons, cut into wedges.

 

If you are using wooden skewers, soak them in water for 30 minutes before grilling. This prevents them from burning on the grill.

Thread the cake and stone fruit and strawberries on to the skewers in an attractive pattern, adding 1 lemon wedge on at the end.

Place over medium heat on your grill, turning the skewers with tongs every few minutes.

When fruit starts to caramelize and the cake is toasted, remove from grill.

Spritz the kabobs with the lemon wedge before eating.

 

Pastry Chef Marina White
Terrain Garden Café in Westport