If you’re hosting a vegan barbecue for the 4th of July this week, these Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce from Robin Robertson's Nut Butter Universe are the perfect dessert to end your meal with. Your guests will be amazed at how simple and delicious grilled fruit is. Creamy Pineapple-Coconut Peanut Sauce complements the fruit’s sweet flavor. Vary the fruit according to your preference – bananas, apricots, and peaches are good choices. If using bamboo skewers, be sure to soak them in water for 30 minutes to prevent burning.
Ingredients:
Sauce:
2 tablespoons vegan butter
1/2 cup natural sugar, plus more to sprinkle fruit
1/2 cup peanut butter
1/2 cup pineapple juice
1/2 cup unsweetened coconut milk
Fruit:
3 ripe plums, halved, pitted, and
cut into 1 1/2-inch chunks
1 pineapple, peeled, cored, and cut
into 1 1/2-inch chunks
1 cup hulled strawberries
Preparation:
Sauce: Melt the butter in a small saucepan
over medium heat. Add the sugar and stir to dissolve. Stir in the peanut
butter, then add the pineapple juice and coconut milk, stirring constantly.
Reduce the heat to low and simmer for 1 minute. Keep warm while you grill the
fruit.
Fruit: Thread the plums, pineapple, and
strawberries onto skewers in an alternating pattern. Sprinkle with a little
sugar and grill them on both sides, just until grill marks start to appear,
about 5 minutes.
Arrange the skewered fruit on 4 plates
along with small dipping bowls of the warm sauce.
From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.
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