4ripe Ontario peaches, peeled, pitted and cut into 6 pieces each
3Tbspextra virgin olive oil
1Tbsprosemary, roughly chopped
Preheat barbecue to medium-high.
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.
In a small bowl, combine maple syrup, olive oil, Dijon, rosemary, salt and pepper; mix well.
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).