The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
10 Issues of
Print Edition
- and -
FREE Digital Edition
for $24.99 a year!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Peaches in Prosciutto Over Lemony Ricotta and Herb Salad

Advertisement

Ingredients

Peaches and Prosciutto

2 ripe peaches

8 prosciutto slices

2 teaspoons vegetable oil

1 tablespoon Grade B pure maple syrup

Freshly ground black pepper to taste

Lemony ricotta (recipe follows)

Candied maple hazelnuts (recipe follows)

Lemony Ricotta

1 cup fresh ricotta

2 tablespoons cream

Finely grated zest of 1 Meyer lemon (save lemon for salad)

Herb Salad

2 Meyer lemons

2 tablespoons olive oil

5 ounces baby arugula

1/2 cup lightly packed mint leaves

Kosher salt and freshly ground pepper to taste

Candied Maple Hazelnuts

1 tablespoon Grade B maple syrup

1 tablespoon sugar

1/4 teaspoon kosher salt

1/4 teaspoon smoked paprika

1/2 cup (2 ounces) chopped hazelnuts

1 tablespoon butter

Directions

For peaches and prosciutto

  1. Quarter and pit peaches. Fold a slice of prosciutto in half lengthwise and wrap around a peach wedge. Repeat with remaining prosciutto and peach wedges.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add wrapped peaches and cook until prosciutto is browned and a little crisp on all sides, turning with tongs as needed, 1 to 2 minutes per side. Remove pan from heat. Drizzle with maple syrup and sprinkle with pepper.
  3. To assemble, divide ricotta mixture among 4 serving plates. Top with salad and warm peach wedges. Sprinkle with candied hazelnuts, and serve at once.

For lemony ricotta 

  1. Stir together all of the ingredients together in a small bowl. Set aside until needed.

For herb salad

  1. Cut peel and pith from Meyer lemons, including the one reserved from ricotta mixture. Cut flesh into small supreme sections and drop them into a large bowl.
  2. Squeeze juice from the membranes into bowl.  Add arugula and mint, drizzle with oil, and toss to coat. Season with salt and pepper.

For candied maple hazelnuts

  1. Stir together maple syrup, sugar, salt, and paprika in a small bowl.
  2. Cook hazelnuts and butter in a small skillet over medium-high heat until lightly toasted and fragrant, 1 to 2 minutes.
  3. Add maple syrup mixture to pan and stir vigorously for 15 seconds or until mixture bubbles, thickens, and coats nuts. Pour onto a plate and let cool.
Print Recipe