Caramelised strawberry dipping kebabs

caramelised strawberry dipping kebabs

Serves 6

  • 6 long woody sprigs of fresh rosemary

  • 600 g strawberries (roughly 20 fruits)

  • 120 g caster sugar, plus 1 teaspoon extra

  • 100 g mascarpone

  • 25 ml limoncello

  • 1 lemon, zest of

If you can't get long woody sprigs of rosemary, you can use wooden skewers instead. Strip most of the leaves off of the rosemary sprigs, leaving a 1cm nice tip at the end of each one. Finely chop the leaves from half a sprig, keep the rest for a different recipe. Divide the strawberries between the skewers, lay them on a serving board or platter and put to one side.



Place a pan on a medium heat. Add the sugar and 200ml of water and bring to the boil. Remember that sugar gets really hot and can burn easily so don't be tempted to touch it. Let the sugar dissolve then leave it to bubble away for 12 to 15 minutes, or until you have a fairly thick syrup. Jiggle the pan occasionally but don't stir it.



Meanwhile, mix the mascarpone with the remaining teaspoon of caster sugar. Have a taste and a little more if it needs it. Beat it for a few minutes with a wooden spoon, or until it goes really shiny and smooth. Add the limoncello, chopped rosemary and lemon zest, then mix again until well combined and transfer into a little serving bowl for dipping.



Once the caramel is lovely and golden, carefully pour it over the strawberry kebabs, trying to make sure they're all evenly coated. Again, don't be tempted to touch as the caramel will still be really hot. Leave the caramel to set then serve the kebabs with the tweaked mascarpone on the side for dipping.

Nutritional Information

Method

It's a bit retro, but everyone loves a toffee apple from time to time. There's something strangely exciting about getting all sticky and messy as you eat it. These kebabs are like the strawberry equivalent of a toffee apple. Look for lovely big fruits if you can as they'll work better. They are messy to eat, but are great fun for a party, and I've given you an easy sweet dip recipe to enjoy on the side. Don't let the kids help you with this one as the caramel gets super hot.

If you can't get long woody sprigs of rosemary, you can use wooden skewers instead. Strip most of the leaves off of the rosemary sprigs, leaving a 1cm nice tip at the end of each one. Finely chop the leaves from half a sprig, keep the rest for a different recipe. Divide the strawberries between the skewers, lay them on a serving board or platter and put to one side.

Place a pan on a medium heat. Add the sugar and 200ml of water and bring to the boil. Remember that sugar gets really hot and can burn easily so don't be tempted to touch it. Let the sugar dissolve then leave it to bubble away for 12 to 15 minutes, or until you have a fairly thick syrup. Jiggle the pan occasionally but don't stir it.

Meanwhile, mix the mascarpone with the remaining teaspoon of caster sugar. Have a taste and a little more if it needs it. Beat it for a few minutes with a wooden spoon, or until it goes really shiny and smooth. Add the limoncello, chopped rosemary and lemon zest, then mix again until well combined and transfer into a little serving bowl for dipping.

Once the caramel is lovely and golden, carefully pour it over the strawberry kebabs, trying to make sure they're all evenly coated. Again, don't be tempted to touch as the caramel will still be really hot. Leave the caramel to set then serve the kebabs with the tweaked mascarpone on the side for dipping.

Nutritional Information Amount per serving:
  • Calories 179 9%
  • Carbs 24.1g 10%
  • Sugar 24g 27%
  • Fat 7.2g 10%
  • Saturates 4.8g 24%
  • Protein 1.5g 3%
Of an adult woman's guideline daily amount

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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