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Prosciutto Peaches with Raspberry Balsamic

by Michele Pesula Kuegler | August 23rd, 2017 | Appetizers, Recipes, Tapas Monday
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A fun way to get more fruit into your day.

With fresh peaches from the farm trip I mentioned on Monday, I was inspired to transform them. Yes, a couple peaches were eaten as is, but I wanted to find a way to make them into part of our Tapas Tuesday menu. (Work schedules pushed it a day late that week.) As I envisioned options, they all seemed too sweet for our menu.

With a menu that leaned toward vegetarian cooking, I thought a tiny bit of meat might be appreciated and would add a bit savoriness to the dish. Prosciutto was my immediate choice, although it left me with the decision of to sear or not to sear. Searing would highlight the saltiness of the prosciutto and provide an even stronger contrast to the sweetness of the peaches. Plus, searing would bind the prosciutto to the peach.

However, a peach wrapped in prosciutto wasn’t enough to make me content with this dish. It felt like a cop out, a recipe that really wasn’t. I wanted to add something else to the dish to give more depth and flavor. A dipping sauce was what it needed.

I have to confess that although this is a two ingredient dip, it requires a bit more work than I imagined. However, it did deliver on the flavors of raspberry and balsamic vinegar as I had hoped. For those wanting less work, while probably losing a bit of raspberry flavor, you could replace the raspberries with raspberry jam. I’d suggest starting with a couple tablespoons and increasing as needed.

For those who are willing to take a couple minutes, this dip/sauce is really yummy. It’s perfect for dipping the prosciutto peaches but also could be used as a dressing or condiment.

Prosciutto Peaches with Raspberry Balsamic

Serves 2
For full flavor make these while peaches are in season.


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Prep Time
15 min

Cook Time
1 min

Total Time
16 min

Prep Time
15 min

Cook Time
1 min

Total Time
16 min

Ingredients
  1. 2 peaches
  2. 8 slices prosciutto
  3. 1 cup frozen raspberries, defrosted
  4. 2 Tb. artisanal balsamic vinegar
Instructions
  1. Cut peaches into lengthwise wedges, about 8-10 per peach.
  2. Cut prosciutto slices in half lengthwise.
  3. Wrap one slice of prosciutto around each peach wedge.
  4. Heat frying pan over medium heat.
  5. Add wrapped peach slices, and cook 30 seconds per side.
  6. Remove immediately to serving plate.
  7. Puree raspberries.
  8. Strain through a mesh lsieve, pushing down with a spoon or spatula.
  9. Discard seeds.
  10. Combine raspberry liquid and vinegar in a small bowl.
  11. Use as a dip or drizzle over prepared peaches.
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