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Grilled peaches with prosciutto on white marble with balsamic glaze

Grilled Peaches with Prosciutto

Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Servings 6


  • 1 cup quality balsamic vinegar
  • 1 tablespoon honey
  • 3 yellow peaches halved with stones removed
  • 1 tablespoon coconut oil
  • 6 slices prosciutto cut thin
  • Salt
  • Freshly ground pepper


  • 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.