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Sweet & Savory Grilled Stonefruit Kabobs

posted on May 13th, 2016 by John Savidan

Most people associate peaches as a fruit to be enjoyed out of hand, in a pie, or perhaps to flavor a nice summer tea…that is until recently. There’s a growing trend to enjoy stone fruit (peaches, plums, nectarines) in ways not considered “traditional”. The growing foodie lifestyle and social craze to share a photo on social media of everything you eat is leading to an evolution of how we eat with our eyes and try new things.

Case-in-point: have you ever heard of peaches being used as an ingredient in bruschetta? How about wrapping some prosciutto around some sliced stone fruit and putting it on the grill? These and other bright ideas are making people think differently about what’s on the table, and let’s face it, it’s pretty exciting to elevate a simple ingredient to delicious rock star status while entertaining.

We’d like to suggest upping your game by trying a new approach: Sweet & Savory Grilled Stonefruit Kabobs! WOW your guests or family with this delicious, simple preparation of yellow peaches, skewered and wrapped in prosciutto, and drizzled with balsamic reduction. The flavor combination of salty, super-thin prosciutto, along with the soft and mellow, sweet flavor of grilled peaches is an absolute winner!

This recipe is brought to us by Summeripe, the friendly folks that supply us with the sweetest stonefruits all summer long. Enjoy this recipe and more during our upcoming celebration of the best foods of summer, starting May 18. Looking forward to hearing how your guests/family reacted to this recipe.

fruit kabobs

Sweet & Savory Grilled Stonefruit Kabobs

Serves 4

1 yellow peach, sliced
1 yellow nectarine, sliced
12 slices thinly sliced prosciutto, cut in half lengthwise*
1/3 cup dark balsamic vinegar (see notes)
2 tablespoons olive oil
1 package wooden skewer sticks

1. Pre-heat grill to medium-high or 350 degrees
2. While reducing the balsamic vinegar, slice 1 Summeripe Peach, 1 Summeripe Nectarine, and prosciutto
3. Wrap 1 piece of prosciutto around 1 slice of fruit and skewer 3-4 prosciutto wrapped fruit slices onto the wooden skewers, 4-6 slices per skewer
5. Brush a light layer of olive oil onto the prosciutto wrapped fruit slices
6. Place skewers onto grill for 7-10 minutes or until black grill lines are visible
7. Flip skewers over and repeat step 6
8. Remove from heat and drizzle with reduced balsamic vinegar and enjoy

To Reduce Balsamic Vinegar:
In a saucepan, cook balsamic vinegar over low heat for 20-25 minutes or until reduced to 2 tablespoons, stirring occasionally. Be careful not to let the balsamic over reduce and burn. Store reduced balsamic vinegar in a bottle or jar for up to 6 months.

*Have enough prosciutto slices to wrap around each fruit slice. We had 12 slices for each piece of fruit, giving us a total of 24 fruit slices. We cut 12 full slices of prosciutto in half lengthwise, giving us 24 total strips of prosciutto.

By Alexandra Thurlow

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