Cured bacon, peach and marshmallow kebab

This bacon, peach and marshmallow kebab is a real treat, especially when washed down with a glass of Lanzerac Chardonnay 2014.

chardonnay lanzerac e1457080181767 Cured bacon, peach and marshmallow kebabIngredients

2 cling or dessert peaches
16 slices of cured bacon (a thin lightly smoked Bacon will do)
5x white marshmallows
200ml white balsamic
80ml liquid glucose
1 red chili, cut in half and deseeded
2cm piece of ginger, peeled and sliced
6 black peppercorns
30g white sesame seeds
30g coriander seeds
10g dry rosemary
5g cumin seeds or powder
5g maldon Salt
1x Bottle of Lanzerac Chardonnay


1. 1. Combine the balsamic and glucose together in a shallow pot along with the peppercorns, chilli and ginger. Bring to a boil and reduce to a syrup texture. Leave aside to cool slightly; it mustn’t be too hot or it will melt the marshmallow, but if the syrup is too cold it will be too thick and hard to coat.
3. 2. Combine the sesame seeds, cumin and coriander seeds and bake for 2 mins in a hot oven just to toast (a light brown colour will show on the sesame seeds, this can also be done in a pan on the stove). Put this into a pestle and mortar along with the salt and dry rosemary and grain to a coarse mixture.
5. 3. Wash and cut peaches into 8 wedges, then wrap the cured bacon around the middle of each peach wedge. Put these wedges on the grill/fire and get the bacon and peach a little chard
7. 4. Cut your marshmallows in half so you have 2 disc shapes and start constructing your kebabs, first peach wedge then marshmallow disc, repeat and then add a third peach wedge at the end.
9. 5. Use a pastry brush and thickly coat each kebab evenly with the reduced syrup. Sprinkle with the home-made braai spice (sesame seeds, cumin, coriander) and pop on the braai for about 2-4mins, until bacon is grilled and marshmallows are chard and soft.

Serve with Lanzerac Chardonnay 2014