Like the marriage of prosciutto and melon, this duo explores the harmony of salty and sweet. Replace the peaches with nectarines, figs, or pears, if you prefer, or offer a combination. It’s an easy, juicy hors d’oeuvre for a hot summer evening. Although you can wrap the charred fruit with prosciutto, the nutty, earthy serrano ham from Spain is less commonplace and may be a discovery for some of your guests. Don’t wrap the fruit ahead or the ham will soften.

　　

Ingredients

serves 8 to 12

　　3 large freestone peaches (about 1 1/2 pounds)

　　1 tablespoon extra-virgin olive oil

　　1 teaspoon minced fresh thyme

　　1/2 teaspoon freshly cracked black pepper

　　3 ounces Spanish serrano ham or prosciutto, sliced paper thin

　　

Step 1

Prepare a hot charcoal fire or preheat a gas grill to high.

　　

Step 2

Cut each peach in half (no need to peel) and remove the pit. Slice each peach half into 3 or 4 wedges and toss with the olive oil, thyme, and pepper.

　　

Step 3

Grill the peaches on both cut sides until slightly softened, about 2 minutes per side, turning them with a spatula. Let the peaches cool to room temperature. Tear the ham lengthwise into as many pieces as you have peach wedges, then wrap a slice of ham around the center of each wedge, leaving the ends of each peach wedge exposed. Serve immediately.

　　

Step 4

Enjoy with Cakebread Cellars Vin de Porche Rosé or another dry or off-dry rosé.

　　The Cakebread Cellars American Harvest Cookbook