Papaya-Pineapple Kebabs with Golden Caramel Sauce

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

Place 3/4 cup papaya, lime juice, rum, and vanilla in a food processor, and process until smooth; set aside.

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.

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.

Note: You could probably also grill these outdoors on the barbecue grill.

Servings: 6
Source: Cooking Light - May 1996
From: Nancy/CA