A fun way to get more fruit into your day.
Prosciutto definitely is not a seasonal ingredient, but I do find myself using it more frequently in the warmer weather months. I think it’s that its saltiness pairs so nicely with the sweetness of fresh fruit that I just can’t help myself. Sure, I’m all about a charcuterie tray on a cold winter day, but I’m just slightly more excited about some imported prosciutto and a slice of fresh peach or cantaloupe. Of course, I can’t keep it that simple. Nope, this recipe adds a drizzle to bring more flavor and brightness. It isn’t hard to make, and you’ll thank me for it. They are a bit messy to eat but oh, so delicious.
Keep reading to learn more about this recipe originally published in August 2017.
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.
- 2 peaches
- 8 slices prosciutto
- 1 cup frozen raspberries, defrosted
- 2 Tb. artisanal balsamic vinegar
- Cut peaches into lengthwise wedges, about 8-10 per peach.
- Cut prosciutto slices in half lengthwise.
- Wrap one slice of prosciutto around each peach wedge.
- Heat frying pan over medium heat.
- Add wrapped peach slices, and cook 30 seconds per side.*
- Remove immediately to serving plate.
- Puree raspberries.
- Strain through a mesh sieve, pushing down with a spoon or spatula.
- Discard seeds.
- Combine raspberry liquid and vinegar in a small bowl.
- Use as a dip or drizzle over prepared peaches.
- This quick frying adds a nice bit of crunch and helps the prosciutto stay wrapped around the peach. You can skip this step if you’d prefer to have softer prosciutto.