- Selection of seasonal fruit (e.g. pineapple, nectarines or peaches, strawberries or kiwi)
- 2 tbsp Filippo Berio Extra Virgin Olive Oil
- 2 tbsp caster sugar
- 3 tbsp Filippo Berio Extra Virgin Olive Oil
- 75g dark chocolate
- 3 tsp cocoa powder
- 3 tbsp maple syrup
MethodTo make the chocolate sauce, put all the ingredients into a small saucepan, heat gently, stirring until the chocolate has melted and the sauce is smooth.
Remove the core from the pineapple and cut the flesh into chunks. Halve the nectarines or peaches, remove the stones and cut into thick slices. Peel and cut the kiwi fruit into quarters.
Thread the fruit onto skewers, brush with Filippo Berio Mild & Light Olive Oil and dust with caster sugar. Place on a medium hot barbecue, cook for 5-7 minutes, turning to grill all over.
Serve with the chocolate sauce.