Our easy-to-make balsamic syrup balances the flavors of salty pork and sweet fruit in this starter. Want it on the table even faster? Substitute store-bought balsamic glaze.
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- 1/2 c. balsamic vinegar
- 1 tbsp. sugar
- 3 ripe peaches, halved and pitted
- 1 (3–4 oz.) pkg. sliced prosciutto
- Fresh mint leaves
In small pot, combine balsamic vinegar and sugar; Over medium-high heat, bring to a boil. Cook, stirring occasionally, until reduced to a thick syrup (about 1/4 cup), 13–15 min; cool.
Meanwhile, cut each peach half into 4 wedges. Cut or tear prosciutto slices in half lengthwise to make 24 pieces total. Wrap each peach wedge in 1 piece of prosciutto; transfer to serving platter. Drizzle peaches with balsamic syrup. Garnish with mint.
This recipe originally appeared in our print magazine.