What’s a summertime Kabob Party without dessert?

But can you really grill fruit? Sure they do it on the Food Network, but can you really do it at home? More importantly can I?

I’ll be honest I had my doubts about this one. But one thing about summer is it’s a good time to brush up on my grilling techniques. Sure, anyone can barbecue a steak, but it takes a real man to grill fruit!

In theory grilling fruit is sexy, succulent, and sophisticated. The fire actually coaxes a sweet, caramel quality out of the fruit and onto your plate. Good grilled fruit has a magnified, intensified fruitiness that is hard to beat. It pairs well with ice cream or for a more elegant approach you could try mascarpone cheese.

Still, I had my fears about a grilled fruit kabob. Would the fruit get mushy? Would it fall off the stick? Would it get burnt or worse yet taste like old meat?

I am "Cooking Red To Remember" today. Because today is World AIDS Day. Angela at SpinachTiger organized this as a way to remember that AIDS is not over. Not by a long shot. So please visit SpinachTiger to fully understand why this day and this event is so important to her. As for my own reaction and my own feelings about this tragic disease, you may read my previous post about this event here.

But today is about remembrance and it need not be sad day. Even under these circumstances. So I am reaching back into the archive of this blog and pulling out a memory of my own. Red Beet Fusilli with Balsamic, Poppy Seeds and Mint. I am reaching backwards both as a tribute to this day, and also because I never cooked more RED in my life! My brother has his own way to remember, so he's also brought us an excellent wine pairing for this recipe. A red wine naturally, and an Italian wine to boot, appropriately remembering Angela's heritage. Sipping Red To Remember! Good job, lil bro!

So let's all jump in and remember joyfully and with a real showstopper? Are you ready? I mean really ready! Because a showstopper is what this really is.