- 4 12-inch wooden skewers (soaked in water)
- 1 red apple
- 1 green apple
- 1 pear
- 2 bananas
- juice of 1 lemon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 teaspoon sugar
- 1 cup caramel apple dip (supermarket produce dept.)
- 1/2 cup chopped Georgia pecans
Cut the apples and pear into 8 slices each, removing the seeds and centers. Cut each banana into 4 pieces. Toss the cut fruit with the lemon juice.
In a small bowl mix together the nutmeg, cinnamon and sugar.
On each skewer, alternate the red apple, pear, banana and green apple, filling each skewer.
Sprinkle the sugar mixture over the kebobs.
Preheat your barbecue grill to medium. Place on the kebobs and cook for 2 minutes on each side. Remove and place on a platter.
On the burner side of the grill, heat 1 cup of the apple dip in a saucepan over low heat until warm, but not boiling.
Pour the warm apple dip over the kebobs and top with chopped Georgia Pecans. Enjoy!