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Grilled Peaches with Prosciutto and Basil

  • Author: Michelle Burns
  • Yield: 6 servings 1x


  • 3 ripe large peaches, halved and pitted
  • 6-8 slices Prosciutto
  • 8-10 fresh basil leaves
  • 2 tbs coconut oil, clarified butter, or ghee
  • sea salt and freshly ground black pepper to taste
  • 1 cup balsamic vinegar


  • In a small saucepan over medium-high heat, bring the vinegar to a simmer and let simmer for a few minutes.
  • Once the liquid takes on the form of a thick syrup, remove it from the heat and allow it to cool
  • Heat grill on a medium heat
  • Brush some of the coconut oil or butter over the open side of each peach.
  • Place them on the grill face down and allow to cook until golden brown
  • Cook on the other side for only a couple of minutes.
  • Place the peaches face up on a large flat dish.
  • Drizzle them with the balsamic syrup and then stuff the area where the pit was with Prosciutto.
  • Top with a basil leaf and serve




  • Serving Size: 1/2 peach (66 g)
  • Calories: 110
  • Fat: 6.59 g
  • Carbohydrates: 8.12 g
  • Protein: 3.15 g
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