Jamie Oliver

Caramelised strawberry dipping kebabs

Thanks for voting. Why not leave a comment
Rate
(13)

Caramelised strawberry dipping kebabs

Serves 6
Cooks In30 minutes plus setting time
DifficultyNot too tricky
Nutrition per serving
  • Calories
    179
    9%
  • Fat
    7.2g
    10%
  • Saturates
    4.8g
    24%
  • Protein
    1.5g
    3%
  • Carbs
    24.1g
    9%
  • Sugar
    24g
    27%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Oliver's Twist
Recipe From

Oliver's Twist

Nutrition per serving
  • Calories
    179
    9%
  • Fat
    7.2g
    10%
  • Saturates
    4.8g
    24%
  • Protein
    1.5g
    3%
  • Carbs
    24.1g
    9%
  • Sugar
    24g
    27%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

ADVERTISEMENT
Tap For Method

Ingredients

  • 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
Tap for method

Share this Recipe

Copy URL
Tap For Ingredients

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.

Tip

View Comments

Jamie's world