A flowery fruit brochette

Ingredients (serves 4)

1 pineapple
1 melon
1 tablespoon rum
2 bananas
2 peaches
2 glasses cane syrup
2 kiwis
Juice of one lemon
Geranium hydrosol.

Preparation

Peel pineapple, remove eyes and cut into small cubes.
Peel bananas, kiwis and peaches.
Cut bananas into large slices, peaches into thick wedges and kiwis into half wedges.
Arrange fruit pieces
in a shallow dish.
Add lemon juice, rum and cane syrup.
Cover and refrigerate for 30 minutes.
Thread fruit onto skewers.
Grill skewers for 5 minutes, turning occasionally.
Sprinkle with 1 teaspoon geranium hydrosol per skewer just before serving.

To make homemade cane syrup

Place 80 g cane sugar, 200 ml water, a little nutmeg, cinnamon and 1 vanilla pod, cut in 2, in a saucepan and cook over a low heat to obtain a syrup.

If you wish, you can alternate or combine with fresh fruit brochettes, replacing the geranium hydrosol with spearmint or basil.