He likes to put a little coffee in his barbecue sauce, too. Don't use your fingers, our skin is salty. Take a spoon - sniff, taste and adjust. 24 thin slices of Parma ham 12 kumquats cut in half 6 wood skewers soaked in water for about 1 hour, drained Olive oil Peel apples, cut each into 8 wedges, remove pips. Press a walnut into each apple wedge and roll in a slice of Parma ham.
Alternate apple wraps with kumquats on skewers.
Brush skewers with olive oil and grill for 2 minutes on each side or until tender. Makes 6 servings. Add walnuts and simmer until water has evaporated and syrup starts to caramelize. Makes 8 ounces walnuts. Toss and marinate for 30 minutes.