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_lanzeracIngredients

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

Method:

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.
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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.
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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
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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.
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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