Peaches and prosciutto

                         photo, Diane Carnevale

I was delighted to receive a bag of home grown peaches from our lovely neighbor, Lu! Because they are organic they were on the smallish side, and perhaps the skin was not as perfect as one finds in the green grocer, but to me they were nothing short of a bag of gold. (I am growing an espaliered peach tree in my French potager garden, but it's only in its second year so no peaches yet.) On the short walk home from Lu's house my mind raced with what to make with them: Peach soup with pancetta crisps?... Wrapped in prosciutto and grilled along with a peach and chipotle shellacked pork chop?... Peach and avocado salad?... Well, we ate most of them for breakfast the next day—just as they were—and some less than perfect ones are destined for a soup, but I saved one gorgeous peach to have for my lunch. I got the grill screaming hot and quickly seared the peaches, then added them to a bed of peppery arugula (anointed with olive oil and balsamic vinegar glaze), a few thin slices of prosciutto, and judicious shavings of Parmigiano Reggiano cheese. The salty prosciutto is a perfect marriage with the sweet peaches. Thanks Lu!

                                                                                                                                                              photo, Diane Carnevale