Prosciutto Wrapped Plums or Peaches

Prosciutto Wrapped Plums or Peaches

Prosciutto Wrapped Plums or Peaches

from The Herbalist’s Happy Hour

  • Ripe plums or peaches halved, pits removed, cut into a little larger than bite size wedges.
  • gorgonzola, goat or blue cheese
  • milk
  • Prosciutto slices
  • Balsamic reduction (recipe follows)
  • Thyme and chopped chives for garnish

Preheat oven to 350. Add a small amount of milk or cream to cheese of choice and mash until creamy enough to spoon onto the fruit wedges. After adding the cheese, wrap the wedge with prosciutto. and roast in oven for about 8-10 minutes on a greased baking sheet until heated through. Serve warm, drizzled with balsamic reduction and topped with fresh thyme and chopped chives.

Too much trouble?  Cut the fruit in quarters, skip the cheese or not, wrap with prosciutto and serve. Still quite tasty if not as impressive.

Prosciutto Wrapped Plums or Peaches

Prosciutto Wrapped Plums or Peaches from The Herbalist’s Happy Hour

Author Susan Evans, Certified Clinical Herbalist

Ingredients

  • Ripe plums or peaches halved pits removed, cut into a little larger than bite size wedges.
  • gorgonzola goat or blue cheese
  • milk
  • Prosciutto slices
  • Balsamic reduction recipe follows
  • Thyme and chopped chives for garnish

Instructions

  1. Preheat oven to 350. Add a small amount of milk or cream to cheese of choice and mash until creamy enough to spoon onto the fruit wedges. After adding the cheese, wrap the wedge with prosciutto. and roast in oven for about 8-10 minutes on a greased baking sheet until heated through. Serve warm, drizzled with balsamic reduction and topped with fresh thyme and chopped chives.

Recipe Notes

Too much trouble? Cut the fruit in quarters, skip the cheese or not, wrap with prosciutto and serve. Still quite tasty if not as impressive.

Balsamic Vinegar Reduction

Add 2 cups of balsamic vinegar to a saucepan. Bring to a boil, then turn down heat to a simmer until it is thickened and reduced to ½ – 1 cup, depending on how thick you want it. This will concentrate the flavor. Cool and bottle. Usually takes about 15-20 minutes.

Balsamic Vinegar Reduction

Author Susan Evans, Certified Clinical Herbalist

Ingredients

  • 2 Cups balsamic vinegar

Instructions

  1. Add balsamic vinegar to a saucepan. Bring to a boil, then turn down heat to a simmer until it is thickened and reduced to ½ – 1 cup, depending on how thick you want it. This will concentrate the flavor. Cool and bottle. Usually takes about 15-20 minutes.

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