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Chef Stuart Brioza sears sweet summer peaches in pancetta with fresh basil leaves for a crispy, juicy hors d'oeuvre. They would also be an unexpected addition to a frisée or baby escarole salad. More Peach Recipes

Stuart Brioza
July 2008

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Credit: © Keller & Keller

Recipe Summary

total:
30 mins
Yield:
4 first-course servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lay the pancetta slices out on a work surface. Set a peach wedge at the edge of each slice, season with salt and pepper and top with a basil leaf. Roll up the pancetta to enclose the peaches.

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  • In a medium skillet, heat the olive oil. Add half of the wrapped peaches and cook over moderate heat, turning occasionally, until the pancetta is browned and crisp, about 4 minutes. Transfer to a platter and repeat with the remaining peaches.

  • Lightly drizzle the peaches with aged balsamic vinegar and serve.

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