Grilled Fruit Skewers with Creamy Fruit Dip
1 1/2 to 2 cups dip
- bamboo skewers
- 3 large firm peaches
- 3 large firm pears
- 3 large firm plums
- 3 large nectarines
- lemon juice
- 1 (8 oz.) pkg. cream cheese
- 1/2 cup half and half
- 1/2 cup Domino® Dark Brown Sugar
- 1/4 cup Domino® Organic Blue Agave Nectar Syrups
- 1 to 2 tablespoons vanilla extract
- 2 tablespoons cinnamon
- 2 tablespoons Domino® Granulated Sugar
Soak skewers in a pan of water for at least 30 minutes before using on the grill to prevent them from burning.
Wash the outside of fruit, allow to air dry or pat dry with towel. Cut fruit into 1 to 1 1/2-inch pieces. Remove all seeds and pits. Sprinkle fruit with lemon juice to prevent browning from air exposure.
Store in a large airtight container until ready to be grilled.
In a blender, cream all of the dip ingredients together until smooth. Pour into a bowl. Cover and cool in refrigerator for at least 1 hour before serving. Serve cold.
Combine cinnamon and sugar in a small bowl.
To assemble, thread fruit alternately on skewers. Grill on a well-greased grill grate on medium heat 3 to 4 minutes on each side. After turning and when the fruit has finished cooking, sprinkle with cinnamon sugar mixture, if desired.
Serve with dip.