Fruit Wands With Vanilla-Rum Syrup

1. 1

   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.

2. 2

   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.

3. 3

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

4. 4

   Poke sharp end of 1 skewer through skin edge of each star fruit piece. Also poke 1 skewer through each pineapple chunk and strawberry.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.