It’s PEACH SEASON in Niagara!

Chef Dobbie from Redstone Restaurant has shared a quick and simple dish to make at your next BBQ that brightens up the meal and best utilizes some of our favourite local produce.

Paired beautifully with the Tawse 2021 Skin Fermented ‘Orange Wine’; the fresh, natural sweetness of the peach brings forth the subtle fruitiness of the wine, which is complimented by the savory salt and smoke of the grilled prosciutto.

Ingredients

1.5 pc Niagara Peaches, Cut in Half, Pit Removed

3 – 6 Slices Pingue Prosciutto, Thinly Sliced Lengthwise

20 g Upper Canada Comfort Cream cut into 3 equal size pieces

1 tsp Rosemary Infused Honey

TT Malden Sea Salt

3pc Marigold Leaves

3pc Borage Flowers

Rosemary Infused Honey –

250g Local Unpasteurized Honey

1 Sprig Rosemary

Method

Assemble the Peaches – Place a piece of Comfort Cream Cheese into the centre of each ½ peach where the pit was, and then wrap the entire peach half in prosciutto making sure that the entire peach is covered in prosciutto. You may need to use 2 pieces of prosciutto per half depending on how long your slices are. Put into the fridge to set for about 30 minutes before cooking.

Infused Honey – Place the Honey & Rosemary in a pot and gently warm over low heat. Do not let the honey boil or it may crystallize. Once the honey has warmed through, remove from the heat, and let the rosemary steep for about 30 minutes to 1 hour, and then remove the rosemary from the honey and discard.

Grilling the Wrapped Peaches – Set your grill to medium heat and grill the flat side of the peach (where the cheese is) for about 30 – 45 seconds and then turn 90 Degrees and grill for another 30 – 45 seconds to get the nice grill marks. Remove the Peaches from the grill, brush with the infused honey and put into the oven for 2 – 3 minutes or until warmed through.

Plating – Place the 3 grilled peaches on a plate and drizzle with more of the infused honey, Season with sea salt and garnish with marigold leaves and borage flowers. You can also use baby arugula or any mixed greens to garnish if you do not have edible flowers and leaves available.