As peach season approaches can’t think of any thing better then a recipe that includes this delicious fruit. With peaches are in season they a tender and juicy, and believe it or not any time you use pineapple you can also use peaches for that same recipe. The flavour becomes a lot more intense and vibrant when cooked. Now if you prefer not to eat honey on your paleo diet, completely fine the balsamic sauce is just as wonderful without the honey as it is with it. The way the ingredients all come together in this recipe is by far the best combination of sweet, savoury and herb.
3 ripe peaches, halved and pitted
6-8 slices good quality prosciutto
1 cup balsamic vinegar
8-10 basil leaves
2 tbsp coconut oil, melted
Sea salt and freshly ground black pepper to taste
1 tbsp honey, raw and natural
- In a small saucepan over a medium-high heat, bring the vinegar to a simmer and let simmer for a few minutes.
When it begins to thicken, add the honey if using, and season to taste with salt and pepper. When the liquid takes on the form of a thick syrup, remove from the heat and allow to cool.
- Fire up the grill to a medium heat. While grill is heat up, brush some of the coconut oil over the open side of each
- Place them on grill face down and allow to cook until golden brown. Cook on the other side for only a minute.
- Place the peaches face up on a large flat dish. Drizzle them with the balsamic vinegar syrup and then stuff the area where the pit was with prosciutto. Top with a basil leave and serve.