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