To drink: The high acidity in the fruit, coupled with the richness of the sauce, will be delightful with the semisweet sparkler JC le Roux La Fleurette.
Grilled fruit kebabs with granadilla glaze and chocolate chilli ganache
- 3 x 30g tins granadilla pulp
- juice of 2 oranges
- juice of ½ lime
- 100g castor sugar
- 20ml (4 tsp) honey
- 100g dark chocolate with nuts
- 2 green chillies, seeded and finely chopped
- 100ml fresh cream
- 1 pineapple, cubed
- 1 papaya, cubed
- 3 bananas, sliced
- 250g strawberries
For the granadilla glaze, combine all the ingredients in a saucepan and stir over a medium heat until the sugar has dissolved. Simmer gently until the mixture is syrupy. Set aside until needed.
For the chocolate ganache, combine all the ingredients in a saucepan and stir until the chocolate has melted and has incorporated with the other ingredients.
For the kebabs, thread the fruit onto wooden skewers and brush with the granadilla glaze.
Heat a griddle pan to hot and grill the kebabs until they are lightly browned. Brush the kebabs occasionally with the granadilla glaze.
Place the kebabs on a serving platter and top with the chocolate ganache.