Grilled Peaches with Fresh Mozzarella & Prosciutto

Ingredients

• 3 oz raw hazelnuts
• 1 1/2 cups Marsala
• 1 tbsp sugar
• 2 sprigs thyme
• 4 firm peaches, pitted and halved
• olive oil
• salt and pepper
• 8 slices fresh mozzarella
• 2 thin slices prosciutto
• 1 tsp chopped fresh thyme leaves

Instructions

1. 1

   --- Roasted Hazelnuts ---

2. 2

   Preheat the oven to 350°F. Roast the hazelnuts on a sheet pan for 10 minutes, turning the pan half way through.

3. 3

   Remove the nuts from the pan and pour them onto a clean kitchen towel. Let cool for 5 minutes.

4. 4

   Fold the towel over the nuts and rub them until their skins flake off. Discard the skins. Roughly chop the hazelnuts and set aside.

5. 5

   --- Marsala Syrup ---

6. 6

   Combine the Marsala, sugar and sprigs of thyme in a small saucepan over high heat, stirring until the sugar dissolves.

7. 7

   Bring the mixture to a boil. Reduce to a simmer and cook the Marsala down by half, about 30 minutes.

8. 8

   --- Grilled Peaches ---

9. 9

   Meanwhile, heat a charcoal grill or set a gas grill to medium-high.

10. 10

    Drizzle the peaches with olive oil and place the flat side down on the grill. Cook for about 30 seconds, just to get nice grill marks, turning them 90° half way through.

11. 11

    Lower the heat and turn the peaches over. Cover the lid. Cook for about 3 more minutes so that the peaches soften but are still firm.

12. 12

    Remove from the grill and season with salt and pepper.

13. 13

    --- To Serve ---

14. 14

    Cut each prosciutto slice into 4 pieces.

15. 15

    Serve a grilled peach with a slice of fresh mozzarella, a piece of prosciutto, roasted hazelnuts, and a sprinkle of fresh thyme.

16. 16

    Drizzle the Marsala syrup over the top.