Grilled Prosciutto-Wrapped Peaches with Blackberry Balsamic Glaze

This gorgeous sweet and savory combo, made with fresh summer fruits and salty prosciutto, is surprisingly easy to make.

Recipe source: Twin Cities food blogger greens & chocolate

Recipe - GOLDEN VALLEY (+Wines & Spirits)

Prep Time10 Minutes

Servings4

Cook Time40 Minutes

Ingredients

FOR THE BLACKBERRY BALSAMIC REDUCTION: 1 cup fresh blackberries

1 cup balsamic vinegar

2 tablespoons maple syrup

FOR THE PROSCIUTTO-WRAPPED PEACHES: 3 ounces sliced prosciutto

2 peaches, pits removed and cut into 6 wedges each

Mint leaves, for garnish

Directions

TO MAKE THE BLACKBERRY BALSAMIC REDUCTION:: Combine blackberries, balsamic vinegar and maple syrup in a small saucepan over medium-low heat.
Gently crush some of the berries with the back of a spoon to get them to break down a little.
Cook until balsamic mixture has reduced by about half. This takes 20-30 minutes. You will know it’s ready when it coats the back of a spoon. Note: it will thicken more as it cools.
Pour reduction through a fine mesh strainer to strain out the blackberries. Store in an airtight container until ready to use.
TO MAKE THE PROSCIUTTO-WRAPPED PEACHES: Heat grill to medium-high heat.
Cut each slice of prosciutto lengthwise, so you have thinner slices that will wrap nicely around the peaches.
Wrap each peach slice with prosciutto. The prosciutto is “sticky” enough that you shouldn’t need a toothpick to keep the peaches wrapped.
Place peaches on grill and cook for 4-5 minutes.
Flip the peaches to the other side and cook 4-5 minutes longer.
Remove from grill and drizzle with balsamic reduction. Serve and enjoy!

10 minutes

Prep Time

40 minutes

Cook Time

Servings

Directions

TO MAKE THE BLACKBERRY BALSAMIC REDUCTION:: Combine blackberries, balsamic vinegar and maple syrup in a small saucepan over medium-low heat.
Gently crush some of the berries with the back of a spoon to get them to break down a little.
Cook until balsamic mixture has reduced by about half. This takes 20-30 minutes. You will know it’s ready when it coats the back of a spoon. Note: it will thicken more as it cools.
Pour reduction through a fine mesh strainer to strain out the blackberries. Store in an airtight container until ready to use.
TO MAKE THE PROSCIUTTO-WRAPPED PEACHES: Heat grill to medium-high heat.
Cut each slice of prosciutto lengthwise, so you have thinner slices that will wrap nicely around the peaches.
Wrap each peach slice with prosciutto. The prosciutto is “sticky” enough that you shouldn’t need a toothpick to keep the peaches wrapped.
Place peaches on grill and cook for 4-5 minutes.
Flip the peaches to the other side and cook 4-5 minutes longer.
Remove from grill and drizzle with balsamic reduction. Serve and enjoy!