Peach, Mozzarella & Prosciutto Skewers with Hot Honey

Cooking time
Serves4 people
Gluten-free diets
Peach, Mozzarella & Prosciutto Skewers with Hot Honey

This summer skewers are sweet, salty and savoury. Thread juicy peaches, thinly sliced prosciutto crudo and creamy mozzarella on skewers with fresh basil leaves. Drizzle them with hot honey just before serving. This chilli-spiked honey with bring out the skewers' natural sweetness. They're perfect for picnics and summer parties.


  • 340g runny honey
  • 6 dried bird's eye chillies
  • 3 peaches
  • 200g mozzarella
  • 9 slices prosciutto crudo
  • A handful of basil leaves

Prep: 25 mins | Cook: 10 mins

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1. To make the hot honey, pour the honey into a small pan and add the dried chillies. Bring to a very gentle simmer, then turn the heat down and gently warm for 5 mins. Take off the heat and leave to infuse for 1-3 hrs – the longer you let it infuse, the spicier it will be. Scoop the dried chillies out of the honey. Pour the hot honey into a sterilised jar. It will keep for a few months in a cool, dark cupboard.
2. To make the skewers, halve the peaches and scoop out the stones. Slice them into 12 wedges each. Drain the mozzarella and chop it into 36 pieces. Cut each slice of prosciutto crudo into quarters. Pick 36 leaves off the basil sprigs.
3. To assemble the skewers, thread a peach wedge onto a skewer, followed by a mozzarella chunk, a slice of prosciutto and a basil leaf. Repeat, then do the same to make 11 more skewers.
4. You can store these skewers in the fridge for a couple of hours. To serve, arrange them on a serving platter and drizzle over a little of the hot honey. Grind over some black pepper and serve.
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