Kebabs:
4 large peaches
12 large strawberries
3 tablespoons melted butter
1/2 cup sugar
four 10 inch wooden skewers

Salty Caramel Sauce:
1 cup sugar
1/2 cup water
1 cup heavy cream
1/4 cup salted butter

Directions:
Salty Caramel Sauce:
In a heavy based saucepan, heat the sugar and water, stirring only once or twice, until the sugar is dissolved. Boil rapidly without stirring until the syrup begins to brown around the edge of the pan. Continue cooking over medium heat until done, 1 to 2 minutes, swirling the pan occasionally so the syrup colors evenly. Once it starts to brown, it colors quickly.

When the caramel is dark, remove the pan from the heat and let the bubbles subside. Add the butter, stir until smooth, and then pour in the cream. Note: Stand well back, as the caramel will sputter and foam when butter and cream are added. Set aside.

For Kebabs:
Preheat the broiler. Put the skewers in a dish of cold water to soak so they do not scorch during broiling.

Cut the peaches in half, using the indentations on one side as a guide. With both hands, give a quick, sharp twist to the halves to loosen them from the stones. Cut each half in half again, or in thirds if the pieces are large. Hull the strawberries, rinsing them only if they are sandy.

Drain the skewers, Thread 3 strawberries and 4 peach quarters alternately on each skewer. Brush the kebabs generously with melted butter and roll in sugar so the fruit is thoroughly covered. Arrange the kebabs on a broiler rack lined with foil.

Broil about 3 inches from the heat, until the fruit is tender and caramelized, turning once, 4 to 6 minutes on each side. Serve on the skewers with Salty Caramel Sauce, if desired.

Serves 4.

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