Prosciutto and Peaches

The antipasto of prosciutto and cantaloupe is a familiar one to Americans who frequent Italian restaurants, but wrapping peaches in prosciutto, prosciutto e pesca, is how my grandfather, who was from a little village near Benevento, used to eat it. The success of this preparation rests on your obtaining prosciutto di Parma, the best cured ham, and the sweetest, ripest peaches, and, probably most importantly, that you wrap the peaches just before serving them. If you peel the p