Preparation - Mix the sugar and 1 tablespoon of rum in a heavy saucepan. Cook on medium low until the mixture liquefies and is lightly browned. Thread the fruit on the skewers. Grill for about 5 to 6 minutes over medium hot coals, turning frequently. Time will vary according to the type of fruit and the size of the pieces. Remove the kabobs from the grill and brush with the sauce. Return to the grill for a few seconds to caramelize the sauce.