Cooking time: 10 t0 12 minutes

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 220°C / 425°F for 12 to 15 minutes, or until cooked through.

1. Preheat barbecue to medium-high.
2. 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.
3. In a small bowl, combine maple syrup, olive oil, Dijon, rosemary, salt and pepper; mix well.
4. 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).

 Pinot noir Kim Crawford

Kim Crawford is renowned for its Sauvignon Blanc, but it also produces this smooth and delectable Pinot Noir. Releasing aromas of cherry and flowers, it’s a delightful match for pork and peach brochettes.