Everyone loved this. The real surprise is the intense flavor of the warm peach. I did make some minor changes . . . I marinated the pork overnight in the honey/mustard/bourbon glaze to get the flavor through the meat, and I tossed the vegetables in a zipper bag with olive oil, kosher salt and fresh ground black pepper before skewering. I subbed yellow, orange and red bells for the green and used Vidalia onions in lieu of the yellow onions. The peaches I left completely bare - no glaze or anything. I used pairs of bamboo skewers to keep the morsels from spinning when it comes time to turn them. I also deleted the tarragon - I was abused with tarragon as a child - but I believe the very distinct flavors of everything else are strong enough to do without herbal enhancement.

Reviewed On: Jun. 18, 2009