Like the marriage of prosciutto and melon, this duo explores the harmony of salty and sweet. Replace the peaches with nectarines, figs, or pears, if you prefer, or offer a combination. It’s an easy, juicy hors d’oeuvre for a hot summer evening. Although you can wrap the charred fruit with prosciutto, the nutty, earthy serrano ham from Spain is less commonplace and may be a discovery for some of your guests. Don’t wrap the fruit ahead or the ham will soften.
Recipe information
Yield
serves 8 to 12
Ingredients
Preparation
Step 1
Prepare a hot charcoal fire or preheat a gas grill to high.
Step 2
Cut each peach in half (no need to peel) and remove the pit. Slice each peach half into 3 or 4 wedges and toss with the olive oil, thyme, and pepper.
Step 3
Grill the peaches on both cut sides until slightly softened, about 2 minutes per side, turning them with a spatula. Let the peaches cool to room temperature. Tear the ham lengthwise into as many pieces as you have peach wedges, then wrap a slice of ham around the center of each wedge, leaving the ends of each peach wedge exposed. Serve immediately.
Step 4
Enjoy with Cakebread Cellars Vin de Porche Rosé or another dry or off-dry rosé.
