Juicy, ripe peaches and rich, salty prosciutto provide a balanced flavor which is wonderful with the creamy burrata and sweet, tart balsamic! I’ve tried balsamic grilled peaches in various combinations, I love that this one hits all the flavor notes and brings them to a harmonious whole.
I’m always really happy when a dish comes together with that perfect balance. It can be hard to do and sometimes what I do is to serve two dishes with each other since each supplies something the other lacks. Balancing two dishes together isn’t always a bad thing, of course! Hamburgers and potato salad? Are better as two dishes. In this case, though? It’s just right all by itself.
And it turned out to be easier to make than I thought it would.
That makes me even happier. 🙂 Previously, when I had made wrapped peaches I thought I needed to use toothpicks to keep the prosciutto in place. It turns out not so much; something I learned when I ran out of toothpicks and had forgotten to buy more. Instead the prosciutto sticks to itself, and both assembling the peaches and grilling them is so much easier now. However, if you feel more confident using toothpicks, by all means go for it! (Though try one without.) Just make sure you pierce the peach from pointy end of the quarter to pointy end. That way you don’t have toothpicks sticking out the flat sides.
Also, I learned something totally new with this recipe! Since I needed to make it early in the season, I have been dealing with ‘cling-stone’ peaches. Unlike freestone peaches, where the pit just about falls out when you cut it, clingstone peaches earn their name and make life difficult for those of us who want to cut those silly things in half.
But look at my peaches! They are perfect, aren’t they? And maybe y’all knew this already, but I don’t think everyone else knew how to cut a clingstone peach, or this awesome video by Daniel Janzen wouldn’t exist. Basically, you cut the peach through the equator and not from top to bottom. Cut it around the equator, a little twist, and it’s off the pit. Amazing. If you want halves, it’s easy to wiggle the pit out of the other half, or you can continue cutting for quarters or wedges.
If you think I am exaggerating my excitement about this, my husband will attest that I drove him a bit batty the evening I first saw the video. I was giddy. I immediately tried it out and made him watch me cut that peach. 🙂
Once I was happy with the wrapping and the gorgeous peach quarters, I just had to decide how long to grill. A minute on one side, a minute on the other, and two for the end was perfect, making for caramelized peaches and tender-crispy prosciutto. Also, high heat! High heat and a little olive oil keeps your peaches from sticking.
So, to sum up: skip the toothpicks, cut any peach with confidence, grill on high, and you are ready to pile those peaches on your platter with the burrata and basil and drizzle balsamic over.
– Happy Eating, Annemarie
Balsamic Grilled Peaches with Burrata and Prosciutto
- 3 peaches, quartered
- 3 slices prosciutto, each cut into 4 long strips
- olive oil
- 8 oz burrata
- 8 medium basil leaves
- 2 tbsp balsamic vinegar, or balsamic reduction
- Preheat grill.
- While the grill is heating, wrap each of the peach quarters in a prosciutto strip. You want to wrap the prosciutto right around the middle of the peach quarter and then pat it down so it sticks to itself.
- Once all the peaches are wrapped and the grill is heated, brush the peaches and grill grates with a little olive oil.
- Then, with the grill on high, place each peach, one flat side down, on the grill. Grill for one minute with the cover open. Turn each peach to the other flat side, grill one minute more with the cover open.
- Reduce the heat to medium (or move the peaches a cooler part of the grill), turn each peach skin side down, cover the grill, and grill for 2 minutes.
- Put the burrata on a large plate. Arrange the peaches around it and sprinkle the basil leaves around. Serve the peaches and burrata with a thick balsamic vinegar or with a balsamic reduction.
- Wrapping the peaches: If your prosciutto doesn't stick to itself, use a toothpick starting from one pointy end of the peach quarter, through the prosciutto in the middle and out the other pointy end. Don't put the toothpick through from one flat side of the peach to the other. That makes grilling them quite annoying. I've not found using toothpicks to be necessary since the prosciutto has enough fat to stay together.
- Balsamic Reduction: To make a balsamic reduction, take ½ cup of inexpensive balsamic and 1 tbsp of sugar and simmer for about 10 minutes, or until reduced by half. Let cool to room temperature before using.