Everyone has her own idea of the perfect summer day. My memories of summer are varied. Growing up in Los Angeles, summer comes back to me as sitting under a yellow vinyl umbrella and watching the Pacific shimmer. Dry heat blistered the hills, causing them to blur in the haze, while my mom handed out cold peaches, the juice leaving my hands sticky, and the pits of which I’d bury in the burning sand. A few years later, summer meant sipping Diet Coke at lifeguard station number eight with my best friend, Andi, basting ourselves with Hawaiian Tropic dark tanning oil, and wistfully watching the handsome volleyball players dive at the net. But then I moved East. Now summer is sultry and humid, we sit on the patio, and wineglasses dangle from our hands as we linger over a crisp white, or maybe it’s rose. We talk until the dragon-flies come out. We eat what we can cook outside in the pizza oven or on the grill, anything to keep the house cool. Prosciutto-wrapped melon would be a traditional start to a midsummer pizza dinner, so this recipe really isn’t much of a stretch. But like the peaches of my California childhood, these must be truly ripe, weepingly juicy, and radiantly sweet. The roasting process brings out the sugar and adds a delightful caramelized edge to the fruit. However, if the peaches are at that perfect point and you’re completely drained by the heat, you can serve them raw if you want, touched only by the tender ham, that final burst of mint like a much-needed dip in the sea.
Preheat a grill.
Lay the peaches cut-side up on a baking sheet and brush them with the oil. When the grill is hot, transfer the fruit, cut-side up, to the grill and cook until the fruit begins to soften, about 5 minutes. Flip the peaches and cook the exposed flesh until char-marked. Remove from the heat and let sit until cool enough to handle.
Wrap each piece of peach in a strip of prosciutto and set on a serving plate. Scatter the mint over the peaches.
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