ripe peaches , peeled, pitted and cut into 6 pieces each
4
8
10-inch (25 cm) skewers
8
Steps:
Preheat barbecue to medium-high.
Wrap one strip of bacon around a piece of pork and peach slice. Thread onto skewer, piercing bacon to secure. Repeat two more times; threading 3 brochettes on each skewer.
In a small bowl, combine maple syrup, olive oil, Dijon, rosemary, salt and pepper; mix well.
Brush the brochettes with half of the marinade, and place on grill; about 5 minutes per side, brushing with the remaining sauce throughout grilling. A good indication of doneness is when pork is slightly "springy" to touch and or reaches an internal temperature of 160°F (71.1°C).
Tip: If you do not have a barbeque: In a large skillet over medium high heat, brown the brochettes on all sides in batches, about 3 minutes per side. Transfer browned brochettes to a baking sheet and brush generously with marinade. Bake in oven at 425°F (220°C) for 12 to 15 minutes, or until cooked through.
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