Peaches and Prosciutto

Posted on 1 September 2011 | 3 comments | share this

September 1st, already? Fall is looming around the corner. I can feel its chill in the air and in my bones. But don’t despair there are still officially 3 weeks of summer left and peach season is in full swing in BC. I have been averaging at least a peach a day for the last several weeks. They are just too delicious, juicy and sweet to pass up sitting so beautifully and blushing in the fruit bowl. Melon with prosciutto is a classic pairing but prosciutto is also a lovely complement to summer peaches.

This recipe was inspired by a recent holiday in Portland, Oregon. We had a lovely meal with friends at Laurelhurst Market. The wait for a table was going to be long but time was well spent on the back patio eating peaches and prosciutto and having drinks in the warm summer breeze.

A simple dish like this lets the individual ingredients shine, so it is important to use the best quality ingredients you can find. Only make it when peaches are at their peak and source out good quality prosciutto for the occasion. I used a dolce prosciutto (Southern Italian style) from Oyama Sausage Company which was good but I might ask for a recommendation next time as I am not an expert in the world of prosciutto. But an expert in peaches I am. The peaches are from Golden West Farms in Summerland BC. They are certainly some of the best I have ever tasted and I eagerly await their arrival at the market each summer.

I didn’t have any pistachios on hand but a few chopped unsalted pistachios sprinkled over the top is a nice addition. This is the perfect recipe to capture the fleeting moments of summer and is well suited to a cold glass of Prosecco on a sunny patio shared with friends.

Buon Appetito!

Peaches and Prosciutto

You most certainly don’t need a recipe for this dish but here is a rough guide for those that may like one. It goes without saying that this simple dish really relies on the quality of the ingredients. Be sure to use perfectly ripe and juicy peaches and good quality prosciutto. This dish would be lovely served along side a nice glass of Prosecco in a warm sunny corner of the garden.

Serves 4

2 large ripe freestone peaches, each cut into 6 wedges

6 slices of prosciutto (50g or so)

Handful of fresh basil

Drizzle of good quality olive oil

Small handful of chopped pistachios (optional)

Cut each peach into 6 wedges. Take a half slice of prosciutto and wrap it roughly around a peach slice. Repeat with remaining peaches and prosciutto. Arrange artfully on a plate, drizzle with olive oil and top with fresh basil and a sprinkle of chopped pistachios.

The flavour is best with the ingredients at room temperature.


  • i have to say that the best peaches in the world are grown in Oliver BC by Martin Rothe of Rothe Orchards

    “Martin Rothe carries on the Biodynamic agricultural methods his father pioneered on their orchards near Oliver B.C. You haven’t lived till you’ve eaten a Rothe grown peach!”


    ps. hope your enjoying your summer!

  • Well according to Rothe Orchards I have not lived. There is often something extra special about Biodynamically grown food. I look forward to the prospect of eating a Rothe peach one day. Enjoy the last days of summer Matt.

  • Love the recipes and your photos are beautiful. The photos make me miss the BC fresh produce! Naomi

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