Ingredients

• 8  6- to 8-inch bamboo skewers
• 2  large bananas, peeled and cut into 1- to 1-1/2-inch pieces
• 1/4  of a small fresh pineapple, cored, peeled, and cut into 1- to 1-1/2-inch pieces
• 8  large strawberries, halved
• 2  Tbsp. butter, melted
• 1  tsp. brandy, rum or pineapple juice
• 8  maraschino cherries (optional)
•   Nonstick cooking spray
• 2  pints vanilla, strawberry, or chocolate ice cream
•   Caramel, butterscotch and/or chocolate ice cream topping
•   Whipped cream (optional)
•   Chopped pecans or slivered almonds, toasted (optional)

Directions

1. Soak eight 6- to 8-inch bamboo skewers in warm water for 1 hour before grilling; drain. Alternately thread bananas, pineapple and strawberries onto skewers, leaving 1/4-inch spaces between pieces.

2. In a small bowl, combine melted butter and brandy. Brush butter mixture over fruit. Add a maraschino cherry to the end of each skewer, if you like. Transfer skewers to a baking sheet or tray.

3. Lightly coat the unheated grill rack with cooking spray. For a charcoal grill, grill skewers on the rack of an uncovered grill directly over medium-hot coals for 5 to 10 minutes or until fruits are warm and bananas are lightly browned, turning skewers occasionally. (For a gas grill, preheat grill. Reduce heat to medium-high. Place skewers on grill rack over heat. Cover; grill as above.) Remove from grill.

4. Place a scoop ice cream in each serving dish. Drizzle with caramel, butterscotch and/or chocolate ice cream topping. Top with whipped cream and sprinkle with nuts, if you like. Serve with fruit skewers. Makes 4 servings.