JENNY BETH KROPLIN / REGISTERED DIETICIAN
Grilled Peach and Prosciutto Appetizers
4 firm ripe Georgia peaches, peeled and quartered
16 slices prosciutto
toothpicks
*(optional - cheese of your choice - gorgonzola, brie, blue cheese, stilton, etc.)
Wrap each peach quarter with prosciutto so that it goes around twice. Secure with toothpick. Grill until prosciutto has browned a bit. Cool slightly before eating.
*Variation with cheese - Grill peach quarters, remove from grill and cool. Place a small slice of cheese of your choice on each peach quarter, wrap with prosciutto, secure with toothpicks and serve.
Grilled Peaches with Balsamic Drizzle and Blue Cheese
3 T white sugar
3/4 c balsamic vinegar
2 t freshly ground black peppercorns
2 large fresh peaches with peel, halved and pitted
2 1/2 oz blue cheese, crumbled
In a saucepan over medium heat, stir together the white sugar, balsamic vinegar, and pepper. Simmer until liquid has reduced by one half. It should become slightly thicker. Remove from heat, and set aside. Preheat grill on medium-high heat. Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes, or until the flesh is caramelized. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2 to 3 minutes. Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze. Sprinkle with crumbled blue cheese.
