Old Post with Updated Photos
Peach season has come to an end in Texas. Most of the orchards in and around the Fredericksburg area have officially closed but may still be selling them in the area. It’s getting harder and harder to find great peaches at our local grocery store. We had the best luck the other day at Trader Joe’s but for the regular store it is a little more difficult.
A couple of weeks ago I butchered an ice cream recipe so either I will try it again next summer or just make it with frozen peaches. I knew I needed to get in at least one peach recipe.
I had to put my thinking cap on as to what I would make.
While we were in Italy in May, Shaun and I kept seeing people eat melon wrapped with proscuitto. Unfortunately we were busy stuffing our stomach with other foods that we were never able to try it.
I’m not a huge fan of melons so I decided to try the same technique with peaches. To change it up even more I decided why not grill the peaches and serve them with fresh basil from the garden. This is the first time that I ever had grilled peaches and I have to say that I am fan of grilled fruit. I feel that all of the ingredients in this simple dish compliment each other very well.
ENJOY – Meagan
Turn on the grill to a medium heat.
Spray with a nonstick spray or coat with olive oil so that peaches do not stick to the grates.
Cut 3 peaches in half and remove the seed.
Brush each side of the peach with butter and place on grill.
Grill the skin side first for 3 minutes and then flip.
Grill for an additional 5 minutes or until you have nice grill marks on the peach.
(Be careful you do not want to over grill the peaches or they will become mushy.)
Remove the peaches from the grill and place 1/2 the basil leaf on top of the peach and then wrap with a strip of prosciutto.
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