Prosciutto Wrapped Grilled Peaches with Basil and Balsamic

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Serves 4


2 large yellow peaches
Aged Balsamic vinegar
8 thinly sliced pieces of Prosciutto di Parma
Olive oil
1 cup Basil Puree (recipe below)

Basil Puree:
1 large bunch of Basil
1/8 cup of water
2 Tbsp olive oil
1 Tbsp Salt


Blanche basil for 30 seconds, take out of the water and place into ice water. Place the blanched basil into a blender with water, oil and salt. Puree until smooth.

Slice the peach into wedges (1/8ths works best) and marinate the peaches in about half of the basil puree and 1 tablespoon of salt for an hour. After they have marinated, wrap the peach slices with prosciutto. The first step in doing this is to slice the prosciutto lengthwise and wrap the prosciutto around the peach until it overlaps.

Now the peaches are ready for the grill. Grill them on a hot, lubricated grill. If it is a gas grill, medium-high heat is about right. Sear them on each side for about 45 seconds. If the peaches are a little hard or not quite in season, roast in the oven for 10 minutes at 350 degrees.

Plate the peaches on your platter and drizzle them with the extra basil puree, aged balsamic, and a high-quality extra virgin olive oil.


Suggested Pairing: