Grilled peaches with prosciutto. Delicious and elegant as a starter or side dish. Sweet, smoky and savory soup in one bite. Perfect for summer!
Preparation:
Cook:
Level: Easy
Ingredients
- 1 cup Quality balsamic vinegar
- 1 tbsp Dear
- 3 Yellow peaches, halved and pitted
- 1 tbsp coconut oil
- Salt and freshly ground pepper
- 6 slices Prosciutto, cut thin
Preparation
Combine honey and vinegar in a small saucepan. Bring to a light boil then simmer for about 20 to 25 minutes until the liquid is reduced and becomes syrupy. Remove from the heat, transfer to a small bowl and let cool.
Preheat a grill to medium heat. Brush the flesh sides only of the peach halves with coconut oil. Sprinkle the flesh side (if desired) with salt and freshly ground pepper.
Grill flesh side down until flesh is golden brown and grill marks are visible (about 4-5 minutes).
Do not overcook or the peaches will become mushy.
Flip the peaches and cook skin side down for about 1 minute. Transfer to a serving platter and drizzle with balsamic glaze. Arrange a slice of prosciutto in a rosette and place it in the center of each peach.
Serve warm or at room temperature.
