Apricot rosemary skewers

In the kitchen:
Wash the apricots  and cut them in half.
Choose the four best rosemary sprigs. Use them as skewers and thread four apricot halves onto each sprig. Keep one extra rosemary sprig aside.

At the barbecue:
Prepare the barbecue for direct heat – approx. 200 °C.

Put the extra rosemary sprig on the barbecue for 2 minutes. Then strip off the leaves and blend them with the sugar.
Place the skewers on the grate. Cook for 5 minutes  with the lid closed,  turning  once halfway  through  cooking. Then remove from the heat.
Sprinkle the rosemary sugar over the skewers before serving.

Recipe reprinted with permission of Weber.
 
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