Ginger Syrup Glazed Summer Fruit Kebabs by Ross Harding of Verdant Kitchen
Banjo Cheese - (Hobo Cheese)
Bok Choy - (Rodgers, Greens & Roots Farm)
Baguette - (TGM Bread)
Peaches - (Watsonia Farms)
Blackberries & Blueberries - (Green Ola Acres)
Strawberries - (Heirloom Gardens)
Verdant Kitchen - Bare Ginger & Ginger Syrup
Beverage options: Ginger & Turmeric Liquid Concentrate with water or Artillery Hot Spiced Ginger Ale (Verdant Kitchen)
Prep the berries, peaches and cheese into pieces about 1/2 inch square and add the Bare Ginger to the mix. Arrange the pieces on bamboo skewers so that each skewer has 6-8 alternating pieces.
Place a pan on medium heat or if grilling outside, prepare a grill and oil the grate.Drizzle the full length of the skewer with Verdant Kitchen Ginger Syrup and place the skewers on the pan or grill.
Cook for 3-5 minutes turning frequently until fruit is warm and fragrant and starting to caramelize.
Prepare a serving plate by lining with Bok Choy leaves and place the warm skewers on the leaves.
Garnish with extra fruit and place slices of baguette with cheese around the skewers.
