Taking a cue from prehistoric ancestors, I’ve always preferred my food unprocessed and cooked over fire, thus the idea of fire+fruit was well-accepted by my taste buds. Grilling/cooking fruit caramelizes and concentrates flavors, great for not quite ripened fruit in need of some oomph, while satisfying your sweet tooth in a healthier way. A savory/salty touch, in this case topping of pecorino and prosciutto wrap, makes it a great crowd pleaser as well…
- 4 barely ripened medium sized peaches, halved, pitted
- 2 tablespoons EVOO
- 8 very thin slices pecorino cheese (shaving w/veggie peeler helps)
- 4 slices prosciutto, halved lengthwise
Spray grill rack with nonstick spray and prepare bbq to high heat. Wrap each peach slice with a prosciutto slice, brush peach halves with oil and a bit of ground pepper. Grill peaches until lightly charred, a few minutes each side. Then top with slices of pecorino (or a sprinkle of goat cheese)….serve warm, bon appetit!
(Adapted from epicurious.com)