Fruits don’t always have to be a dessert as shown with this amazing side of prosciutto wrapped peaches, the acidic fruit complements any meat main.
Don’t be deterred by only two ingredients or how easy they are, the flavor still packs a punch. If you want to take it up a notch, smear the peaches with a bit of soft cheese, drizzle them with balsamic vinegar, or top them with fresh basil.
Watch the peaches carefully as they grill, you want to just soften the peaches and crisp the prosciutto, not burn them. The sugar content puts them at risk of easily burning.
Prepare a kettle to a medium heat, then add the hickory wood.
Slice the peaches in half and remove the pits. Cut the peaches into quarters and wrap in a piece of prosciutto. Hold the prosciutto in place with a toothpick.
Grill the peaches over medium-high direct heat, turning regularly, until the prosciutto begins to crisp and the pears have caramelized a bit, 3 to 4 minutes. Serve. Tip: If you prefer a softer peach, after getting the prosciutto brown you are after, move to a cooler side of the barbecue and allow it to continue to cook until you achieve the preferred doneness.
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