Papaya-Pineapple Kebabs with Golden Caramel Sauce

Ingredients

• 3 cups cubed peeled papaya, divided
• 1/4 cup fresh lime juice
• 2 tablespoons dark rum
• 2 teaspoons vanilla extract
• 1 cup water
• 3/4 cup grated piloncillo or firmly packed brown sugar
• 3 whole cloves
• 1 (4-inch) cinnamon stick
• 3 cups cubed pineapple
• Vegetable cooking spray

Preparation

1. Place 3/4 cup papaya, lime juice, rum, and vanilla in a food processor, and process until smooth; set aside.
2. Combine water, piloncillo, cloves, and cinnamon in a medium saucepan; cook over medium heat 13 minutes. Increase heat to medium-high, and cook an additional 10 minutes or until the consistency of thin syrup (do not stir). Remove from heat; let stand 1 minute. Discard cloves and cinnamon stick. Carefully stir in pureed papaya mixture. Pour sauce into a bowl; set aside.
3. Thread remaining papaya cubes and pineapple cubes alternately onto each of 6 (10-inch) skewers. Place skewers on broiler pan coated with cooking spray; broil 8 minutes or until lightly browned, basting occasionally with caramel sauce. Serve kebabs with remaining sauce.