Peach and Pork Skewers
• 500g lean pork fillet, trimmed of any fat
• 1 tin Del Monte® Peach Slices (or Halves) in Juice, drained
• 1 Del Monte® lemon
• 2 tbsp runny honey
1)Soak eight wooden skewers in cold water for at least five minutes to stop them burning. 2)Cut the pork into large cubes, drain the Del Monte® peaches and cut each slice in half to make a large chunk. 3)Grate the zest from half the lemon and squeeze out the juice from the whole fruit. Mix the lemon juice, lemon zest and honey together to make a glaze. 4)Thread the pork cubes and Del Monte® peaches alternately onto the skewers. Brush all over with the glaze, then grill or barbecue for 10 to 12 minutes, turning regularly.
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Del Monte perfect Christmas trifle
This recipe is based on the findings of a poll conducted by You Gov and commissioned by Del Monte in October 2021, to establish the formula for the Perfect British Trifle. Please feel free to ask the Pier team for the full research results should you be keen to see them - email@example.com.
This is a bit of a showstopper, but you can easily halve the quantities (except for the fruit salad) and just make one cake if you'd prefer to serve fewer people.
What you will need: 2 X 20cm square, lined cake tins; candymaker's thermometer. If using round tins, you will need 2 x 22/23cm (9") tin.