Rum Soaked Fruit Kabobs (Cooking with an H)
This recipe can be used all year round with many different types of fruit. For winter, a great rendition of this recipe would include clementine, grapefruit, kiwi, lemon, and pear. Soak the kabob sticks in water first to prevent splinters and so they won’t dry out. Then peel the fruits, cut them, and soak them in your favorite rum.