Papaya shish kebab with chocolate sauce

Ingredients:

• 2 large red mangoes, peeled (pit removed)
• 1 large papaya, seeded and peeled (about 450 g)
• 1/4 cup butter at room temperature
• 1 vanilla bean
• 1/4 cup sweet coconut cream, piña colada style
• 1/4 cup heavy cream
• 110 g chopped white chocolate
• 1 tsp. grated lime zest
• 8 skewers (20 cm long)

Preparation:

1. Place the butter in a small skillet. Split the vanilla bean and scrape the seeds into the butter. Mix the seeds into the butter with the back of a spoon. Add the scraped vanilla bean and melt the butter over low heat. Remove the skillet from the heat and let the mixture steep.
2. In a small saucepan over medium heat, heat the coconut cream and heavy cream until simmering. Remove from heat and stir in the melted chocolate until smooth. Stir in the lime zest. (The vanilla butter and chocolate sauce can be made up to 3 days in advance, refrigerated, and reheated before cooking the kebabs.)
3. If you're using wooden skewers, soak them in water for 30 minutes before grilling. Prepare an outdoor grill at medium-low heat.
   
   Prepare the mango and papaya by cutting them into large 5cm (2 in) pieces. Thread the fruit onto 8 skewers (20cm) long, alternating between the mango and papaya. Lightly brush them with a little vanilla oil.
   
   Grill the fruit until striped, turning as needed, about 5 minutes per side. Be careful not to overcook the fruit or it will become soggy.
   
   Pour 2 tablespoons of chocolate sauce onto 4 plates, place 2 skewers on each plate and drizzle with vanilla oil again.