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Home » Peaches with Prosciutto and Balsamic Glaze

Peaches with Prosciutto and Balsamic Glaze

July 29, 2018 11 Comments


peaches and prosciutto with balsamic glaze

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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peaches and prosciutto with balsamic glaze

perfect free-stone South Carolina peaches that I picked up at the farmers market this week

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Peach and Prosciutto with Balsamic Glaze

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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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peaches and prosciutto with balsamic vinegar

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.

 

Please share the love and pin this vertical image:

Peaches and Prosciutto with Balsamic Glaze

 

 

Peaches with Prosciutto and Balsamic Glaze

peaches and prosciutto with 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.

© Roz

Previous Post: « Italian Tuna and Orzo Salad
Next Post: Grilled Peaches with Mascarpone Cream and Sweet Balsamic Syrup »

Reader Interactions

 

I read each and every comment and respond to questions asap, so ask away!  As I always say, “If you’ve made a recipe, please take a photo and I’ll be happy to share your experience and photo of the recipe with all of us in this blog community!”

The kindness of giving a thumbs up 5-star rating is greatly appreciated!

~ Roz

Comments

  1. [email protected]'s Recipes says

    September 13, 2014 at 2:42 PM

    ooo..my mouth is watering, Roz. Those peaches look so plump and juicy..perfect pairing with salted ham and sweet balsamic.

    Reply
    • Roz says

      September 13, 2014 at 9:00 PM

      Thank you Angie; it’s been a long, hot summer here and the peaches are still coming!
      Roz

      Reply
  2. Roz says

    September 13, 2014 at 8:55 PM

    Thank you Angie; it’s been a long, hot summer here and the peaches are still coming!

    Reply
  3. Annamaria @ Bakewell Junction says

    September 14, 2014 at 5:22 PM

    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

    Reply
  4. Ciao Chow Linda says

    September 17, 2014 at 7:59 AM

    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.

    Reply
  5. Liz says

    October 1, 2014 at 8:05 AM

    Oh, this is such a marvelous, simple recipe! I adore peaches, too, and this is a winner!!!

    Reply
  6. Shari Kelley says

    October 21, 2014 at 9:49 PM

    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!

    Reply
  7. Liz says

    July 29, 2018 at 4:32 PM

    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

    Reply
    • Roz says

      July 30, 2018 at 10:49 AM

      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

      Reply
  8. Velva says

    July 31, 2018 at 9:47 AM

    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

    Reply
    • Roz says

      February 2, 2020 at 9:04 AM

      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

      Reply

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Welcome!

Welcome!

Ciao, I'm Roz!
From my family's kitchens and restaurants in the U.S. and Italy, I share classic, delicious recipes . . . and always served with 'amore'! I'll help you master the art of cooking with easy to follow instructions and cooking tips. Get ready for the compliments! Buon Appetito!

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