I love this quick, easy, recipe and 19seventies girl has been known to use peaches, figs, pears and apricots when available . Using pears extends this recipe to other times in the year when figs and stone fruits are not in season. I have never had leftovers from this dish.
Serves 12 as part of a selection of starters
150 g of prosciutto
8 yellow freestone peaches
2 tablespoons of olive oil
1 tablespoon maple syrup
fresh thyme sprigs for garnish
a piece of sheep milk pecorino, about 200gms
1 teaspoon of honey for drizzling
Cut unpeeled peaches in half and remove stone, cut the halves into quarters.
Wrap each piece of peach with prosciutto
Heat olive oil and maple syrup gently in a heavy based frypan
Place all the wrapped peaches in the frypan and cook on a gentle low heat for 3-4 minutes on each side.
Lift carefully from frypan and arrange on serving platter so that 2/3 of the platter is covered with the peaches wrapped in prosciutto and on the other third crumbled vintage cheese with a small drizzle of pure honey on top.
Garish with a sprig or two of thyme.