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
Ingredients
- 4 fresh peaches peeled and cut in wedges
- 4 very thin slices prosciutto
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. honey
- skewers
Instructions
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Mix the balsamic and honey and set aside.
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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.
Bon Appetite!
4 Comments
The Duo Dishes
July 20, 2010 at 8:31 pmThis is a really popular way to have melon, but peaches are a nice change. And with them being so nice during the summer, it’s a sweet way to eat them. The tangy balsamic is the best part.
Catt
July 21, 2010 at 4:24 amLove this recipe – where did you buy those darling wooden sticks?
Sherry
July 21, 2010 at 5:20 amThese little picks came from http://www.pickonus.com. Wait until you see my flank kebabs with chimachurri. The picks have a big circle loop at the end. This company has all kinds of picks. Some have flowers, colored balls, beads.
Duo– The balsamic is great. Check out my watermelon and tomato salad with frozen balsamic.
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