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Grilled Peaches with Prosciutto and Basil
INGRIDSTEVENS6Ingredients
35Minutes
170Calories
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Description
paleoleap.com
Ingredients
US|METRIC
4 SERVINGS
- 3 peaches (ripe, halved and pitted)
- 8 slices prosciutto (good quality)
- 1 cup balsamic vinegar
- 1 Tbsp. honey (optional)
- 10 basil leaves
- sea salt
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Directions
- In a small saucepan over a medium-high heat, bring the vinegar to a simmer and let simmer for a few minutes. When it begins to thicken, add the honey, if using, and season to taste with salt and pepper. Once the liquid takes on the form of a thick syrup, remove from the heat and allow to cool.
- Fire up the grill to a medium heat. While waiting for the grill to heat up, brush some of the coconut oil or clarified butter over the open side of each peach. Place them on grill face down and allow to cook until golden brown. Cook on the other side for only a minute.
- Place the peaches face up on a large flat dish. Drizzle them with the balsamic vinegar syrup and then stuff the area where the pit was with prosciutto. Top with a basil leave and serve.
NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories170Calories from Fat25 |
% DAILY VALUE |
Total Fat2.5g4% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol15mg5% |
Sodium630mg26% |
Potassium410mg12% |
Protein8g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate26g9% |
Dietary Fiber2g8% |
Sugars23g |
Vitamin A10% |
Vitamin C15% |
Calcium4% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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