6 years ago

Grilled Prosciutto-Wrapped Peaches with Blackberry Balsamic Glaze

A wonderful summer appetizer recipe from Twin Cities food blogger greens & chocolate. This gorgeous sweet and savory combo, made with fresh summer fruits and salty prosciutto, is surprisingly easy to make!

Whenever I invite people over for a summer dinner, I struggle with what to serve as an appetizer.  Creamy dips go from great to meh in approximately 20 minutes in the warm summer heat. Meat, cheese and crackers are the next obvious answer, as you really can’t go wrong with a meat and cheese plate; however, sometimes I want something a little more fun. Enter: grilled fruit.

Have you ever tried grilling fruit? I had my first grilled fruit experience a couple of summers ago when I grilled some peaches to go on top of pound cake. Oh my heavens, was that delicious! This time, however, it was time for something savory-sweet.

I always love the combination of prosciutto and fruit, so the thought of wrapping peach slices in prosciutto and then grilling them seemed like a great idea.

Grilled Prosciutto-Wrapped Peaches with Blackberry Balsamic Glaze is my new go-to summer appetizer. Not only are they absolutely delicious, but they are also incredibly easy.

While these peaches are a stunning appetizer on their own, I think the blackberry balsamic glaze really takes them up a few notches. You could definitely buy balsamic reduction glaze if you just don’t want to make your own, but the blackberry balsamic glaze can be made ahead of time, making the prep for these little guys a breeze. Just wrap them up and store them in the refrigerator until you’re ready to grill! After they’re grilled, get your drizzle on and serve them up! They’re delicious paired with a rosé or a Sauvignon Blanc.

Grilled Prosciutto-Wrapped Peaches with Blackberry Balsamic Glaze

Makes 12 prosciutto-wrapped peaches
Preparation time: 40 minutes

For the Blackberry Balsamic Reduction:
1 cup fresh blackberries
1 cup balsamic vinegar
2 tablespoons maple syrup

For the peaches:
3 ounces sliced prosciutto
2 large peaches, pits removed and sliced into 6 pieces each
Mint leaves, for garnish


To make the balsamic reduction:

  1. Combine blackberries, balsamic vinegar and maple syrup in a small saucepan over medium-low heat.
  2. Gently crush some of the berries with the back of a spoon to get them to break down a little.
  3. Cook until balsamic mixture has reduced by about half. This takes 20-30 minutes. You will know it’s ready when it coats the back of a spoon. Note: it will thicken more as it cools.
  4. Pour reduction through a fine mesh strainer to strain out the blackberries.
  5. Store in an airtight container until ready to use.

To make the prosciutto-wrapped peaches:

  1. Heat grill to medium-high heat.
  2. Cut each slice of prosciutto lengthwise, so you have thinner slices that will wrap nicely around the peaches.
  3. Wrap each peach slice with prosciutto. The prosciutto is “sticky” enough that you shouldn’t need a toothpick to keep the peaches wrapped.
  4. Place peaches on grill and cook for 4-5 minutes.
  5. Flip the peaches to the other side and cook 4-5 minutes longer.
  6. Remove from grill and drizzle with balsamic reduction. Serve and enjoy!