Toffee-Glazed Peach with Prosciutto & Mozzarella

Begin by making the toffee. In a heavy-bottomed saucepan, combine the granulated sugar, water and a pinch of cream of tartar. Heat the mixture over medium heat, stirring gently until the sugar dissolves.

Increase the heat to medium-high and bring the mixture to a boil without stirring. Allow the syrup to cook until it reaches a deep amber colour, typically when it reaches the hard crack stage (about 149°C-154°C/300°F-310°F on a candy thermometer).

While the toffee is cooking, cut the peaches into wedges. You should get about 4 slices per peach, so you end up with 12 slices in total.

Once the toffee is ready, reduce the heat to low to keep it from burning. Dip each peach slice into the toffee for about 15-30 seconds, ensuring each side gets coated. Use a fork or slotted spoon to dip the peaches to prevent burning your fingers. Set the toffee-coated peach slices on a baking paper-lined baking sheet to cool. Wait until the toffee has hardened and is no longer sticky to the touch.

Take a slice of prosciutto and lay it flat. Place a toffee-coated peach slice at one end of the prosciutto and roll it up gently. Skewer the prosciutto-wrapped peach with a cocktail stick or small skewer. Add a mozzarella ball and a basil leaf to each skewer. Arrange the completed skewers on a serving platter.

If desired, drizzle any remaining toffee over the skewers for an extra sweet touch, or serve them as is.

Serve immediately or keep in the fridge until ready to serve. The toffee will soften slightly if left out for too long.