- 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.