• 1 tsp. (5 mL) fresh squeezed
• lemon juice
• 1/4 cup (60 mL) maple syrup
• 1/4 cup (60 mL) hoisin sauce
• 1 garlic clove, minced
• 1 lb. (450 g) boneless chicken thighs, cubed

• 1/3 cup (80 mL) whipping cream
• 1/4 cup (60 mL) maple syrup
• 1/4 cup (60 mL) whole nuts (walnuts, pecans or other)
• 2 apples, cored and diced
• 2 ripe pears (Bosc or Anjou), cored and diced
• 1 cup (250 mL) whole strawberries

1. In a large bowl, mix marinade ingredients together. Add chicken and refrigerate for about 2 hours. Remove chicken from marinade and thread onto skewers. Preheat barbecue to medium. Grill brochettes 5-7 minutes per side or until the juices run clear. Meanwhile, make maple cream.
2. In a saucepan, bring whipping cream to a boil then reduce heat and simmer just until slightly thickened. Stir in maple syrup and nuts. Remove from heat.

1. In a bowl, toss the peaches with half of maple cream. Drizzle remaining maple cream sauce over the brochettes and serve with warm fruit salad.

Serves: 4