Fredericksburg peaches — I finally bought some good peaches!
Peaches, prosciutto, balsamic and honey. Perfect ingredients for a quick summer appetizer.
Seems like I am always late on making it out to pick whatever fruit is in season. I have missed picking blueberries for about four years in a row. I have missed raspberry picking season for years. But, I did manage to get in the blackberry patch this year and picked 12 pounds of berries.
So, when I received an email from a local farmer’s market about ordering Fredericksburg (Texas) peaches, I jumped on it knowing that if I didn’t another season would roll around and I would be complaining about the hard, tasteless peaches I would be buying at the market. I get so upset when I buy peaches at the market and they look beautiful, feel firm and ripe, only to have a mushy, mealy peach with no flavor when I cut into it later. Not so with these Fredericksburg Peaches.
Yesterday I was like Fanny Farmer or Julia Child and spent the afternoon making some peach jam and freezing peaches to use next winter. For a cookout over the weekend I used some of my freshly picked peaches for Grilled Peach Prosciutto Kebabs. These kebabs don’t have to be grilled; you could simply wrap the pieces of prosciutto around the peaches, pick and serve. I love making kebab appetizers. You can pick anything and call it an appetizer.
I wanted a grilled taste to my peach and a little crispiness to the prosciutto, so I talked my husband into popping these on the grill for a few minutes. When they came off the grill, I drizzled them with a little honey and balsamic. Serve hot or cold. However you serve them, they are full of fresh summer fruit flavor.
Just a few minutes on the grill.
Grilled Peach Prosciutto Kebabs
- 4 fresh peaches peeled and cut in wedges
- 4 very thin slices prosciutto
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. honey
- Mix the balsamic and honey and set aside.
- Peel and pit the peaches. Cut the peach halves in wedges (about 3 wedges per peach half). Cut the prosciutto in about 4-5 thin strips per slice. Wrap strips of prosciutto around each peach quarter and skewer with pick. Grill for about 5-6 minutes turning once. Remove from grill and drizzle with the balsamic/honey mixture.