So my mom wanted us to do something with peaches for her birthday that was neither a cobber, a pie or a tart. At a loss for what to make I eventually stumbled upon this recipe, from the guys at The Bitten Word, when searching for appetizers. It's supposed to be made with pancetta but Giant Eagle just didn't have it (shocker) so I decided to use prosciutto instead and I think it worked just as well. We got rave reviews on these and I think the sweet and salty combination along with the juiciness of the peaches was just right.
Pancetta (or Prosciutto) Wrapped Peaches with Basil and Balsamic Vinegar
Total time: 30 minutes
Serves: 4
Ingredients
16 thin slices of pancetta (or prosciutto in its absence)
2 medium freestone peaches—halved, pitted and cut into 8 wedges each
Salt and freshly ground pepper
16 basil leaves
1 tablespoon olive oil
Aged balsamic vinegar, for drizzling (I don't think ours was aged balsamic and it was fine)
Directions
1. Lay the pancetta slices out on a work surface. Set a peach wedge at the edge of each slice, season with salt and pepper and top with a basil leaf. Roll up the pancetta to enclose the peaches.
2. In a medium skillet, heat the olive oil. Add half of the wrapped peaches and cook over moderate heat, turning occasionally, until the pancetta is browned and crisp, about 4 minutes. Transfer to a platter and repeat with the remaining peaches.
3. Lightly drizzle the peaches with aged balsamic vinegar and serve.
