Pancetta Wrapped Peaches With Basil And Aged Balsamic Recipe

Ingredients

16 thin slices of pancetta

2 medium freestone peaches - halved, pitted and cut into 8 wedges each

Salt and freshly ground pepper

16 basil leaves

1 tablespoon olive oil

Aged balsamic vinegar, for drizzling

Preparation

1. Lay the pancetta slices out on a wok surface. Set a peach wedge at the top of each slice, season with salt and pepper and top with a basil leaf. Roll up the pancetta to enclose the peaches.

2. In a medium skillet, heat the olive oil. Add half of the wrapped peaches and cook over moderate heat, turning occasionally until the pancetta is browned and crisp, about 4 minutes. Transfer to a platter and repeat with the remaining peaches.

3. Lightly drizzle the peaches with aged balsamic vinegar and serve.