Fruit Wands with Vanilla-Rum Syrup
More From Sunset
Amount per serving
- Calories: 149
- Calories from fat: 1.8%
- Protein: 0.4g
- Fat: 0.3g
- Saturated fat: 0.0g
- Carbohydrate: 33g
- Fiber: 1.2g
- Sodium: 1.4mg
- Cholesterol: 0.0mg
- 1 cup sugar
- 1 vanilla bean (about 7 in.) or 2 teaspoons vanilla
- 1/4 cup rum
- 2 tablespoons long, thin shreds of orange peel
- 2 star fruit (about 6 oz. total), rinsed
- 2 cups pineapple chunks
- 1 cup strawberries, hulled and rinsed
- 1. Put sugar in a 1 1/2- to 2-quart pan. Using a small, sharp knife, slit vanilla bean lengthwise. Scrape seeds from pod into sugar; add pod to sugar. Stir in rum, orange peel, and 2 cups water.
- 2. Stir often over high heat until mixture boils and is reduced to 1 3/4 cups, about 12 minutes. Remove vanilla pod (let dry and store airtight for other uses). Let syrup cool to room temperature, about 30 minutes.
- 3. Meanwhile, trim and discard ends from star fruit; cut fruit crosswise into 1/2-inch slices. Using a small, sharp knife, remove any seeds.
- 4. Poke sharp end of 1 skewer through skin edge of each star fruit piece. Also poke 1 skewer through each pineapple chunk and strawberry.
- 5. Put skewers, fruit ends down, in a deep bowl. Pour syrup over fruit. Provide napkins to catch drips as guests pick up wands to eat.
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