Prosciutto Wrapped Peaches Food

GRILLED PROSCIUTTO-WRAPPED PEACHES WITH BURRATA AND BASIL

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cut peaches in half and remove peach stones. Cut each half in half again.
• Wrap prosciutto around each peach section; secure with small bamboo skewers.
• Grill peaches, turning often, until prosciutto gets a little crisp around the edges and the peaches begin to caramelize, about 6 minutes.
• To serve, spoon burrata onto serving plates. Remove peaches from skewers; place several of the grilled peaches around the cheese. Drizzle with olive oil. Top with a sprinkle of sea salt and pepper; garnish with basil.

GRILLED PROSCIUTTO-WRAPPED PORK CHOPS WITH PEACHES

Steps:

• Remove the pork chops from the refrigerator and let sit at room temperature for 10 minutes. Prepare a gas grill or grill pan for medium-high heat and oil the grill grates.
• Pat the pork chops dry and season both sides with salt and pepper. Set aside.
• Combine 1/4 cup oil, the zest and juice of 1 lime, 1 tablespoon thyme and 1 tablespoon honey in a large resealable plastic bag. Add the pork chops, press out any air, seal and massage to make sure the chops are well coated. Set aside.
• Pit and slice each peach into eight wedges. Combine the peaches and the remaining 2 tablespoons oil in a medium bowl. Season with salt and pepper, toss to coat and set aside.
• Remove the pork from the marinade. Carefully wrap 1 slice of prosciutto around each pork chop. Spoon some of the marinade over the prosciutto, handling it delicately to keep the prosciutto intact. Place the pork on the grill, seam-side up, and lower the heat to medium. Cook, flipping the chops once, until the prosciutto is crisp and the pork reaches an internal temperature of 130 to 135 degrees F, about 4 minutes per side. Make sure to turn the pork so all sides crisp evenly.
• Transfer the chops to a clean, rimmed baking sheet to rest. It is important for the pork to rest at least 5 minutes and up to 10 minutes to make sure the juices evenly redistribute and the pork finishes cooking.
• While the pork rests, add the peaches to the grill, reserving the liquid in the bowl, and cook, flipping once, until grill marks form and the peaches have softened slightly, 2 to 4 minutes per side.
• Meanwhile, combine the remaining zest and juice of 1 lime, remaining 1 teaspoon honey and 1 teaspoon pepperoncini pickling liquid to the bowl containing the peach juice. Whisk with a fork.
• Add the sliced pepperoncini and toss to combine. Taste and adjust the seasoning with salt and pepper. Add the grilled peaches and toss to coat.
• Put the pork chops on a serving tray and top with the grilled peach mixture. Drizzle the sauce over the pork and peaches and garnish with the remaining thyme. Serve immediately.

PROSCIUTTO-WRAPPED PEACHES

Steps:

• Mix the chilli with the olive oil and set aside. Take a peach wedge and a mozzarella chunk, and wrap a slice of prosciutto around the two.
• Place three peach parcels on each plate, scatter with a few rocket leaves and drizzle everything with the chilli oil just before serving.

DRUNKEN PEACHES WRAPPED IN PROSCIUTTO

Steps:

• Cut each peach into 8 wedges. Soak the peach wedges in the wine for at least 1 hour and up to 4 hours.
• Remove the peaches from the wine, reserving the wine for another use. Wrap each peach wedge with half a prosciutto slice and fasten with a toothpick. Repeat with the remaining peach wedges and prosciutto.

GRILLED PEACHES WITH PROSCIUTTO

Steps:

• Preheat grill to medium-high. Brush grill and peaches with oil. Season peaches to taste with salt and pepper. Grill, turning occasionally until charred and softened, 4 to 6 minutes. Transfer to a platter. Sprinkle with basil, grind pepper over top, and drizzle with oil. Serve with prosciutto on the side.

PROSCIUTTO WRAPPED PEACHES

Steps:

• Mix the chilli with the olive oil and set aside.
• Take a peach wedge and a mozzarella chunk, and wrap a slice of prosciutto around the two.
• Place three peach parcels on each plate, scatter with a few rocket leaves and drizzle everything with the chilli oil just before serving.