Editor's note: This recipe is from Brini Maxwell's Guide to Gracious Living. For Maxwell's tips on throwing a summer pool party, click here.
This eye opening dish is mostly flash and very little substance, but the fresh fruit is delicious and good for the digestion.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Prepare this dish right before serving. Start by cutting up the fruit into bite-sized pieces (this can be done in advance), then soaking the bread cubes in the lemon extract. Anything soaked in lemon extract will burn with a lovely blue/yellow flame — that includes your clothing, the Formica, and this book, so be careful. Stack the fruit on the skewers, interspersing a cube whereever you'd like a flame. Be sure not to put a bread cube too close to the handle of the skewer. When the kebabs are all stacked, light the bread cubes. They'll burn nicely for a few minutes, but be sure to blow them out before trying to eat the fruit. Also, it's probably not a good idea to serve this dish in bed.
