1 c. Provolone cheese, cubed
1 c. Mozzarella cheese, cubed
6 tbsp. butter
1/4 c. brown sugar
1 tbsp. rum extract
3 c. (approximately) assorted large fresh fruit chunks; i.e. pineapple, seedless grapes, whole strawberries, peaches, kiwi fruit, etc.

Soak bamboo skewers in water for 1 hour. In small pan, combine brown sugar, butter and rum extract. Simmer over low heat until butter is melted, mixing well; remove from heat. Thread fruit and cheese alternately on skewers. Place kabobs on foil covered grill, brush with brown sugar mixture and grill over low heat until fruit is warmed and cheese begins to melt.