To remove fruit skins: Cut a small X in the skin on the bottom of the fruit. Boil them until their skins loosen, about 1 minute. Transfer the fruit to an ice bath. When cool enough to handle, peel the fruits and discard the skins. After skin has been removed, remove pits and cut fruit into quarters.
Using the STOK® Kabob Rack, preheat the STOK® Grill to medium heat, between 300°F -350°F.
If using the STOK® Tower, click here for heating tips.
Brush the fruit on all sides with oil and skewer the fruit with metal skewers included with the STOK® Kabob and Rib Rack Insert. Place skewers in grooves on kabob rack.
Grill the fruit directly over medium-high heat, about 350°F, turning once, until grill marks appear and the fruits are slightly soft. (There will be no grills marks when used with the kabob rack. ) This should only take about 2-3 minutes per side.
Transfer to a platter, sprinkle with brown sugar and serve warm.
Serves 6.
