3 pears, peeled and cut into quarters
6 apricots, halved
2 tbsp caster sugar
½ cup milk chocolate, chopped
½ cup + 2 tbsp cream
6 marshmallows, chopped
2 tbsp chopped toasted hazelnuts
Soak the wooden skewers in water before using to prevent them from scorching.
For the chocolate dip melt the milk chocolate, cream and marshmallows in a small saucepan over gentle heat, constantly stirring. Bring to a boil and whisk rapidly for about 2 minutes until the sauce thickens. Stir in the hazelnuts and set aside.
In a bowl, combine strawberries, apricots and pears and sprinkle with sugar. Toss gently. Divide the fruit between the skewers.
Heat up the BBQ and cook the fruit skewers for about 5 to 6 minutes, turning frequently, until the fruit is warmed through.
Serve immediately with the chocolate nut dip.