Friday, May 16, 2008

Grilled Peaches with Prosciutto and Balsamic Vinegar

Last week I was out of town at the Gourmet Housewares show in Las Vegas, checking out some great new products for the Gourmet Fusion Store.

When I returned to San Diego, the beautiful weather we had before I left had become cold, and it was almost raining (!!) on Monday. The cold weather didn't last long, however, and we are now looking at weekend temperatures of 90 degrees and above. So, at least here in Southern California, people will be bringing out the barbecues and in the back yard.

This recipe is for a really simple side salad or appetizer which includes grilled , and is one of chef Andy Bunn's recipes from his New South Wales restaurant Sopra at Fratelli Fresh.

Grilled Peaches with Prosciutto, Rocket and Aged Balsamic
Ingredients (Serves 4)
  • 6 peaches, halved, stoned
  • 1 1/2 tablespoons olive oil, plus extra to brush and drizzle
  • 1 bunch rocket, trimmed
  • 1 head baby endive (frisee), trimmed, torn
  • 2 teaspoons aged balsamic vinegar, plus extra to drizzle
  • 12 slices prosciutto
  • Sea salt
  • Freshly ground black pepper
  1. Preheat a char grill pan or barbecue over medium heat.
  2. Press peaches, cut-side down, onto a piece of paper towel to dry, then brush cut-sides with olive oil.
  3. Oil the char grill pan or barbecue and grill the peaches in batches, skin-side down first, for 2 minutes or until charred and warmed through.
  4. Place rocket and endive in a bowl, drizzle with 1 1/2 tablespoons olive oil and 2 teaspoons balsamic vinegar.
  5. Season with sea salt and freshly ground black pepper, and toss gently to combine.
  6. To serve, layer salad, grilled peaches and prosciutto in a shallow bowl. Drizzle with a little extra oil and vinegar.

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