These peaches are a variation on prosciutto and melon, with a distinctly Iberian twist. Serrano is more flavorful than prosciutto, full of rustic country character, making it the perfect counterpoint to sweet-tart stone fruit. It’s quick and easy to assemble—just slice up the fruit, drape it with jamon, and get back to the party.
Peaches Wrapped in Serrano
Prep Time
Cook Time
Total
Servings
Ingredients
- 3 peaches or nectarines, firm but ripe
- 4 oz. serrano ham, sliced paper thin
Let's go
1. Rinse and pat dry the peaches. Cut a peach in half, rotating around the pit. Twist the two halves to separate, and remove and discard the pit.
2. Cut each half into four pieces. Repeat with the remaining peaches.
3. Place the peach slices on a serving plate.
4. Unwrap the serrano and separate the slices. Cut each slice in half lengthwise (they don’t have to be perfect, in fact they’re prettier if they’re a little ragged).
5. Wrap each slice of peach with a piece of Serrano. Cover and chill the wrapped peaches until ready to serve.
Recipe by Becky Duffett, author of How to Feed Yourself, a cookbook for the young and hungry.