Method

Serves 5

• Stuff the peach halves with a tsp. of ricotta, (in the dimple) use tinned apricots if peaches are hard to find.
• Top the dimple with a mint leaf.
• Wrap the stuffed peach in a Rudd’s Dry Cured Rashers and skewer it. Repeat the process until the whole skewer is done.
• Grill on a moderate to hot BBQ, until the Rudd’s Dry Cured Rashers is cooked and the ricotta is oozy.

Ingredients

• 5 Rudd’s Dry Cured Rashers
• 5 Tinned halved peaches
• 50g Ricotta cheese
• 5 Mint leaves