|The Professional Pastry Chef|
|by Bo Friberg|
Long considered the pastry chef's bib le, The Professional Pastry Chef has now been completely revised to meet the needs of today's pastry kitchen.
1 - 10 of 37 for fruit kabob
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Combine water and ... in mint and fruit juice; set aside ... hours. Drain well. Place fruit on 6-inch skewers; place skewers into whole pears. Makes 3 dozen.
Wash, clean and peel fruit. Cut fruit ... Stick all different kinds of fruit pieces on sticks. Then pass them around before the meal at your next party.
Set aside 1/4 ... ingredients except for fruit. Place in a ... and sprinkle with remaining 1/4 cup coconut. Arrange fruit on skewers and serve with dip.
Alternate fruit and cucumber on 5 inch skewers. ... until melted; stir in water and poppy seed. Refrigerate kabobs and sauce separately. Serves 12 to 16.
Stick the fruit slices on a ... like. Decorate the end of the skewer with a pineapple and cherry. Be creative. You can use any fruit you like. Serves 2.
Dip pear and ... wooden skewers, place fruit in contrast in ... Combine softened cream cheese and yogurt, blend well. Store tightly covered in refrigerator.
Combine first 5 ... Thread 2 kiwi fruit quarters, 2 banana ... inch) skewers. Brush kabobs with syrup mixture, ... grill and drizzle with remaining syrup.
Chop up fruit, if it needs to be chopped, and put on kabob sticks. If you have leftovers squirt with lemon juice and refrigerate.
On 6-inch wooden skewers, alternate honeydew, strawberries, pineapple and cantaloupe. Arrange kabobs on cantaloupe or honeydew half. Yield: 24 kabobs.
Cut fruit into bite sized ... pineapple or watermelon filled with ice, to support the skewers. 12 servings, 1 skewer each. 40 calories per serving. 2 mg sodium.
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