1. Soak the bacon overnight in cold water

2. The next day, put the bacon in a large pan and cover it completely with cold water

3. Add the peppercorns, cloves and bouquet garni

4. Bring the mixture to the boil over moderate heat

5. Remove any scum from the surface of the pan and cover the pan with a lid

6. Reduce the heat and let it simmer for 1 and 1/4hours

7. Remove the meat from the pan and leave it to set

8. Remove all the string from the meat

9. Cut away the rind with a sharp knife

10. Score the fat in a diamond pattern at half inch intervals and press the dimerara
sugar firmly all over the fat

11. Put the meat in a roasting dish

12. Heat the cider or apple juice and pour it over the meat without disturbing the sugar

13. Skin the peaches, cut them into halves and remove the stones

14. Enlarge the halves by slightly pressing them with a spoon

15. Blend the butter, honey and sugar (or honey) and a pinch of cinnamon until the mixture is creamy

16. Spoon the creamy mixture into the peach halves

17. Bake the meat in the preheated oven for about 1/2 an hour while frequently basting it with the juices

18. Place the peaches around the meat and raise the temperature to 400F (205C) and bake for a further 15minutes or until the top of the bacon is golden and shiny

19. Serve the bacon whole or sliced, garnished with the peaches

List of ingredients required:

(serves 8 people)

4 lb boned, rolled fore-hock of bacon
8 peppercorns
3 cloves bouquet garni
2 to 3 oz Demerara sugar
1/4 pint medium dry cider or unsweetened apple juice
4 peaches
3 oz unsalted butter
1 and 1/2 honey or dark brown sugar
Cinnamon

The oven should be preheated at a temperature of 350F (176C)