1/4 teaspoon cinnamon 1/4 teaspoon ground allspice 1/8 teaspoon ginger Dash of freshly ground nutmeg Dash of ground cloves 1/2 cup rum 1 Tablespoon brown sugar 1/2 Tablespoon honey 2 Tablespoon pineapple juice 2 Tablespoons lime juice 6 ounces strawberries 2 kiwis, cut into large pieces 2 nectarines, quartered Powdered sugar Bamboo skewers gf vanilla ice cream (optional)
Soak bamboo skewers in water for 15 minutes before using.
In a small bowl, combine cinnamon, allspice, ginger, nutmeg and cloves. Set aside.
In a separate bowl, combine rum, brown sugar, honey, pineapple juice and lime juice.
Thread fruit, alternating strawberries, kiwis and nectarines, on prepared skewers. Sprinkle spice mixture on all sides.
Prepare grill. Baste kebabs with rum marinade and dust with powdered sugar. Grill over medium fire until grill marks appear on fruit. Turn and continue to grill until fruit is nicely browned and tender. Remove from grill and drizzle remaining marinade over fruit. (Alternately, serve with gf vanilla ice cream, drizzle leftover marinade over ice cream and serve with kebabs.)