Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Peaches with Prosciutto and Mint


Posts : 26735
Thanked : 1362
Join date : 2013-01-12

Peaches with Prosciutto and Mint

Post by Lobo on Fri 29 Jan 2016, 12:03 am

Peaches with Prosciutto and Mint

Read Reviews

Write a Review
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 12
Commonly, peaches are peeled by blanching them and removing the skin with your fingers. If you don’t have the time to blanch the peaches, halve them lengthwise and, using a vegetable peeler or sharp paring knife, carefully remove the skin in long strips.

  • 292


  • 3 yellow or white peaches, peeled if desired (see note above)
  • 8 thin prosciutto slices
  • 24 fresh mint leaves

Wine Pairing

This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.


Cut the peaches and prosciutto
Halve each peach and remove the pit. Cut each peach half into 4 equal wedges. Cut each prosciutto slice lengthwise into 3 strips.

Assemble the appetizers
Place a mint leaf on each peach wedge and wrap with a strip of prosciutto. If desired, secure with a toothpick. Transfer to a platter and serve. Makes 24 pieces.

Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).

    Current date/time is Tue 21 Nov 2017, 7:31 pm