Recipes

Pancetta-Wrapped Peaches with Basil and Aged Balsamic

Name: Pancetta-Wrapped Peaches with Basil and Aged Balsamic
Total time: 30 min
Ingredients: 16 thin slices of pancetta; 2 medium freestone peaches—halved, pitted and cut into 8 wedges each; Salt and freshly ground pepper; 16 basil leaves; 1 tablespoon olive oil; Aged balsamic vinegar, for drizzling

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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

By

Stuart Brioza

Updated on July 26, 2017

Pancetta-Wrapped Peaches with Basil and Ages Balsamic — Photo: © Keller & Keller

Total Time:

30 mins

Yield:

4 1-course servings

Ingredients

16 thin slices of pancetta
2 medium freestone peaches—halved, pitted and cut into 8 wedges each
Salt and freshly ground pepper
16 basil leaves
1 tablespoon olive oil
Aged balsamic vinegar, for drizzling

Directions

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.
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.