Melt the butter in a pan and tip in 100g of the
muscovado sugar. Stir until dissolved, then leave to
bubble for 30 secs. Pour in the cream, bring to the
boil and whisk until smooth. Set aside until warm.
Meanwhile, heat the grill to high. Toss the fruit
in the lemon juice, remaining sugar and cinnamon.
Thread onto the skewers and arrange in one layer
on a baking tray. Grill for 5 mins, turning once when
golden. Serve with the warm butterscotch sauce.