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| 4 Servings |
| 1/2 C. balsamic vinegar |
| 1 Tbsp. honey |
| 1/2 C. toasted walnuts, chopped |
| 4 oz. gorgonzola cheese |
| 2 tsp. cognac |
| 4 fresh peaches |
| 8 slices prosciutto |
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Okay, so maybe it doesn't have anything to do with metal packaging, but we'd be shirking our heritage if we didn't involve food in the process somewhere! |
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Grilled Prosciutto-Wrapped Peaches with Gorgonzola and Honey-Balsamic Glaze |
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This is a fairly assertive dish, bringing together some bold sweet, sour and salty flavors all at once. The peach and prosciutto evoke a bit of the traditional Prosciutto e Melone, and the addition of the gorgonzola takes it out of the sweet and light realm and adds a good deal of character. Due in no small part to the cheese, this dish pairs extremely well with port, and could even serve as a bold dessert. |
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1. In a saucepan over medium-high heat, boil the balsamic vinegar and reduce by one-half. Remove from heat and whisk in the honey. Let cool. |
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2. Leaving the peaches as intact as possible, split them slightly and scoop out the pits. In a bowl, mix the gorgonzola, cognac and walnuts. Stuff the peaches with the gorgonzola mixture, then wrap with the prosciutto to hold together. Refrigerate for 10-15 minutes until the cheese solidifies. |
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| 3. Baste the peaches with the balsamic reduction, then place under a broiler and cook, occasionally turning and basting, until the cheese is melted, the peach is warmed through and the prosciutto is lightly crisped. |
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| 4. Plate the peaches, sprinkle with some additional balsamic reduction and walnuts, and serve. |
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| Technical Notes:
When reducing the balsamic vinegar, watch it very carefully, as it can easily go from a 1/2 reduction to a charred balsamic crust in under thirty seconds. Also, though the recipe puts the peaches under the broiler, this is a great dish to take out to the grill in the summertime, but you might want to consider substituting a more durable and fatty pancetta for the prosciutto.
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Recipe ©2004 Dominic Armato
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