Marinated in dessert dates and apricot citron chutney, flambéed with Grand Marnier and served with vanilla bean ice cream.
Source non-citrus seasonal fruits with firm flesh. Cut in to medium-sized cubes. Keep chilled.
Finely chop the stewed fruits to look like a relish. Blend with the citrus juice. Chop the mint leaves and blend into the relish.
Add all the relish to the diced fruits. Mix well, to nape evenly. Skewer it onto the satay sticks and chill in the refrigerator.
Heat the hot plate moderately hot. When ready to serve, remove the skewered fruits from the refrigerator and grill on either side for a minute.
Place the skewers adjacent to each other on the grill. Top with scoops of vanilla bean ice cream.
Swiftly add the Grand Marnier and flambé it.
Serve it sizzling and flambéed.