One more month of fresh peaches in South Carolina! With autumn just around the corner, it’s fast approaching the time to enjoy foods and recipes that are perfect for eating ‘al fresco’! Time to go back outside and get out of the A/C!
Here’s a perfect, super easy and flavor-packed recipe to enjoy outside while the temperatures change: Peaches with Prosciutto and Balsamic Glaze. Satisfying on so many levels: fresh, fruit, no chemicals, healthy, easy, fast, convenient, and simply delicious. Who can argue with that combination? The combination of sweet and savory really plays on your taste buds . . . especially with the balsamic glaze.
Any fruit will work with this recipe too, especially figs and pears in October. With several chunks of gorgonzola dolce, fontina or asiago cheese, and a fantastic loaf of focaccia . . . well, you’ve got yourself a perfect al fresco meal!
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perfect free-stone South Carolina peaches that I picked up at the farmers market this week
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This traditional and yet elegant recipe is from the Northern Italian region of Emilia-Romagna where prosciutto (Parma Ham) is produced and strictly protected by the Italian government to maintain purity and authenticity. The best of all Italian food is KEPT in Italy and is not exported to other countries. Nothing that we experience here in the States can even come close to the flavor and color of the prosciutto available in any of Italy.
Trust me: You can’t get the good stuff outside of Italy!
So many people who visit Italy, upon their return say, “the food just tastes so much better in Italy”. Well, now you know why. It IS different because it is their BEST!
I bought the big chunk of prosciutto shown in the photo below for 45 euro (approximately $70); because it is perishable, it was not allowed to be shipped from the UPS/Fed Ex store in Modena. At the airport, it is confiscated at customs and security.
Don’t try to bring it out of the country and throw your money away or choose to do as I did: give the prosciutto to someone you know in Italy to enjoy! I gave it to my cousins to enjoy in return for everything that they did for us during our recent visit.
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the highest quality of prosciutto is produced in Emilia-Romagna, Italy. Don’t make the mistake of buying any and bringing it on a plane with your or shipping it home . . . it will be confiscated at customs or at the shipping company. The BEST prosciutto REMAINS in Italy and isn’t exported anywhere.
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Peaches with Prosciutto and Balsamic Glaze
Ingredients
- Freshly-picked free-stone peaches, as many as you need to serve your guests.
Prosciutto, sliced thin, as much as you like!
- Balsamic glaze to drizzle -- 1/4 cup of the bottle or more, depending how much your guests desire.
Instructions
Remove fuzzy skin of peaches and the seed/pit.
Slice into 1/2" wedges.
Wrap one or two slices of prosciutto around each peach wedge.
Drizzle with Balsamic Glaze.
ooo..my mouth is watering, Roz. Those peaches look so plump and juicy..perfect pairing with salted ham and sweet balsamic.
Thank you Angie; it’s been a long, hot summer here and the peaches are still coming!
Roz
Thank you Angie; it’s been a long, hot summer here and the peaches are still coming!
Roz,
I love prosciutto! I always buy Parma when I’m going to be eating it. I can’t imagine it’s even better in Italy.
Annamaria
Nothing so delicious as perfectly ripe peaches. They’re my favorite fruit. I never thought of pairing them with prosciutto, but you’ve got a winner. Yes, everything DOES taste better in Italy.
Oh, this is such a marvelous, simple recipe! I adore peaches, too, and this is a winner!!!
This is such a pretty dish, and I love the savory/sweet combination. I never would have thought of putting these things together, but that is why it is so much fun to check out other blogs and learn. Thanks so much for showing me a new easy appetizer or summer supper, Roz! Pinning!
So glad to see this post again. I remember my first trip to Italy before I was married. I was in Florence with my parents and the taste of the fruit we bought off the street was incredible! How I’d love to have some of that melon to wrap with prosciutto. Are you in Ames now? Remember, our door is always open if you need a place to stop if you’re in the area. Next summer is another Ames High reunion, so I plan to give you a hug in person then. xo
Hi Liz, I can only imagine how delicious that fresh fruit tasted when you visited Florence with your parents! Alas, I am not in Ames right now and won’t be there again until next summer. Hopefully I’ll be there when your reunion takes place so we can see each other. I’d love to stop by your Indy home too someday. Can’t wait to see that new kitchen!!!!
xo
Roz
At first this post threw me off but you reposted! Okay, let me say for the record South Carolina peaches are the bomb. Georgia needs to give up the title. There is no comparison.
Also, learned the hard way about bringing meats into the country. Lost my packaged meats in Germany many years back. Italian prosciutto wrapped in fresh carolina peaches is divine.
Velva
Great minds think alike, they say. Its’ too bad that expensive purchases are lost or confiscated in our travels. We do learn the hard way as you said, Velva!
Ciao,
Roz