Fruit Wands with Vanilla Rum Syrup

Source: Sunset Recipe Annual 2000

Makes 8 servings

Notes: You'll need about 50 thin wood skewers. If making up to 2 hours ahead, let fruit stand in syrup. Use leftover syrup to flavor glasses of iced sparkling water.

1 cup granulated sugar
1 vanilla bean (about 7 inches) or 2 teaspoons vanilla extract
1/4 cup rum
2 tablespoons long, thin shreds of orange peel
2 star fruit (about 6 ounces total), rinsed
2 cups pineapple chunks
1 cup strawberries, hulled and rinsed

Put sugar in a 1 1/2- to 2-quart pan. Using a small, sharp knife, slit vanilla bean lengthwise. Scrape seeds from pod into sugar; add pod to sugar. Stir in rum, orange peel, and 2 cups water.

Stir often over high heat until mixture boils and is reduced to 1 3/4 cups, about 12 minutes. Remove vanilla pod (let dry and store airtight for other uses). Let syrup cool to room temperature, about 30 minutes.

Meanwhile, trim and discard ends from star fruit; cut fruit crosswise into 1/2-inch slices. Using a small, sharp knife, remove any seeds.

Poke sharp end of one skewer through skin edge of each star fruit piece. Also poke one skewer through each pineapple chunk and strawberry.

Put skewers, fruit ends down, in a deep bowl. Pour syrup over fruit. Provide napkins to catch drips as guests pick up wands to eat.

Nutritional Information: Per serving: 149 cal., 1.8 percent (2.7 cal.) from fat; 0.4 g protein; 0.3 g fat (0 g sat.); 33 g carbo (1.2 g fiber); 1.4 mg sodium; 0 mg chol.