Mix the honey and vinegar in a small sauce pan.
Bring to a light boil and then simmer for about 20 to 25 minutes until the liquid is reduced and becomes syrupy.
Remove from heat, transfer to a small bowl, and allow to cool.
Pre-heat a grill to medium heat.
Brush the flesh sides only of the peach halves with coconut oil.
Sprinkle the flesh side (if desired) with salt and freshly ground pepper.
Grill flesh side down until the flesh is golden and there are noticeable grill marks (about 4-5 minutes).
Do not overcook or the peaches will become mushy.
Flip the peaches over and cook the skin side for about 1 minute.
Transfer to a serving plate and drizzle with the balsamic glaze.
Arrange a slice of prosciutto into a rosette and place in the center of each peach.
Serve warm or at room temperature.