SERVES:

6 People

Ingredients:

FOR THE PEACHES:

6 ripe peaches, pitted and quartered
125ml (1/2 cup) Graham Beck Pinot Noir Rosé Vintage

FOR THE SKEWERS

12 baby mozzarella balls
12 slices of prosciutto
12 basil leaves
12 cocktail skewers

FOR THE DRESSING

30ml (2 tbsp) of the
Graham Beck Pinot Noir Rosé Vintage
used to macerate the peaches
30ml (2 tbsp) olive oil
15ml (1 tbsp) balsamic vinegar
Salt and freshly ground black pepper to taste

Method:

1. FOR THE PEACHES:
   Place the peach slices in a medium bowl and pour the Graham Beck Pinot Noir Rosé Vintage over it. Set aside for 10 minutes, and turn it after 5 minutes.
2. FOR THE SKEWERS:
   Remove the peach slices from the pickling liquid. Reserving the liquid, skewer the peach slices with prosciutto, basil and mozzarella balls.
3. FOR THE DRESSING:
   In a small bowl, combine the dressing ingredients and whisk until emulsified. Drizzle the dressing over the skewers and serve with the Graham Beck Pinot Noir Rosé Vintage.