As I write about this recipe, I am in the midst of the 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 flavor 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 meat to use for this dish; however, 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 lot of complex flavors and stays true to the Italian tradition alongside Prosciutto.
Even though honey has some health-promoting properties, it's high in sugar and 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 its 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 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.
Grilled peaches with Prosciutto and basil recipe
Serves: 4
Ingredients
- 3 ripe peaches, halved and pitted;
- 6-8 slices good quality prosciutto;
- 1 cup balsamic vinegar;
- 1 tablespoon honey, optional;
- 8-10 basil leaves;
- 2 tablespoon coconut oil or clarified butter, melted;
- Sea salt and freshly ground black pepper to taste;
Preparation
- In a small saucepan over 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 it from the heat and allow it to cool.
- Fire up the grill to 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 the 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 basil, leave and serve.
Grilled peaches with Prosciutto and basil recipe
Ingredients
- 3 ripe peaches halved and pitted
- 6-8 slices good quality prosciutto
- 1 cup balsamic vinegar
- 1 tablespoon honey optional
- 8-10 basil leaves
- 2 tablespoon coconut oil or clarified butter melted
- Sea salt and freshly ground black pepper to taste
Instructions
- In a small saucepan over 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 it from the heat and allow it to cool.1 tablespoon honey, Sea salt and freshly ground black pepper to taste
- Fire up the grill to 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 the grill face down and allow to cook until golden brown. Cook on the other side for only a minute.2 tablespoon coconut oil or clarified butter
- 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 basil, leave and serve.3 ripe peaches, 6-8 slices good quality prosciutto, 8-10 basil leaves, 1 cup balsamic vinegar
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