- March 27, 2016
Grilled peaches with Prosciutto and basil recipe.
As I write about this recipe, I am in the midst of peach season and I can not get enough of them! For me, there is very little better than a ripe, juicy, tender peach. That being said, there is nothing worse than biting into a peach that falls short of meeting these standards, one that is as hard as a rock. Since I am so fond of this fruit, when the season is right, I indulge myself in fresh local peaches.
People most often associate peaches with desserts; however, they can be quite versatile. Essentially, almost anything you cook using pineapples, you can do so with peaches. With this advice, I took to grilling my peaches on the BBQ. Any juicy fruit will become stronger in flavors when grilled, so it was no wonder that the sweetness of the peaches would match up perfectly with the saltiness of the prosciutto. You can be very flexible in selecting a meat to use for this dish; however, the meat is an essential component for this recipe to taste absolutely amazing.
A great tasting syrup made from a balsamic vinegar reduction and some optional honey is drizzled on the grilled peaches when ready to serve. The reduction adds a great bit of complex flavors and stays true to the Italian tradition alongside Prosciutto. Even though honey has some health promoting properties, it’s high in the sugar fructose. In this recipe though, only a very small amount in used to add a great touch of sweetness to the balsamic reduction, but feel free to prepare it without the honey for an equally great result.
This recipe is great in it’s use of a blend of savory, sweet and herbal flavors. It can be enjoyed on its own as a Paleo snack, or alongside your main course, as a side. Don’t be scared to have it with a a savory main, as the sweetness of the peaches and balsamic vinegar syrup will bring a nice contrast to the main course.
As we mentioned in the herb and Prosciutto stuffed steak recipe, Prosciutto, like bacon, doesn’t have to be unhealthy, especially when the only ingredient used other than pork itself is sea salt. When prepared this way, Prosciutto is a delicious dry-cured ham that can be enjoyed with guilt.
- 3 ripe peaches, halved and pitted;
- 6-8 slices good quality prosciutto;
- 1 cup balsamic vinegar;
- 1 tbsp honey, optional;
- 8-10 basil leaves;
- 2 tbsp coconut oil or clarified butter, melted;
- Sea salt and freshly ground black pepper to taste;
- In a small saucepan over a medium-high heat, bring the vinegar to a simmer and let simmer for a few minutes. When it begins to thicken, add the honey, if using, and season to taste with salt and pepper. Once the liquid takes on the form of a thick syrup, remove from the heat and allow to cool.
- Fire up the grill to a medium heat. While waiting for the grill to heat up, brush some of the coconut oil or clarified butter over the open side of each peach. Place them on grill face down and allow to cook until golden brown. Cook on the other side for only a minute.
- Place the peaches face up on a large flat dish. Drizzle them with the balsamic vinegar syrup and then stuff the area where the pit was with prosciutto. Top with a basil leave and serve.