Grilled Peaches Wrapped in Serrano Ham

• 3 large freestone peaches (about 1 1/2 pounds)
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon minced fresh thyme
• 1/2 teaspoon freshly cracked black pepper
• 3 ounces Spanish serrano ham or prosciutto, sliced paper thin

1. Prepare a hot charcoal fire or preheat a gas grill to high.
2. Cut each peach in half (no need to peel) and remove the pit.
3. Slice each peach half into 3 or 4 wedges and toss with the olive oil, thyme, and pepper.
4. Grill the peaches on both cut sides until slightly softened, about 2 minutes per side, turning them with a spatula.
5. Let the peaches cool to room temperature.
6. Tear the ham lengthwise into as many pieces as you have peach wedges, then wrap a slice of ham around the center of each wedge, leaving the ends of each peach wedge exposed.
7. Serve immediately.
8. Enjoy with Cakebread Cellars Vin de Porche Rose or another dry or off-dry rose.

peaches, extravirgin olive oil, thyme, freshly cracked black pepper, spanish serrano ham

Taken from www.epicurious.com/recipes/food/views/grilled-peaches-wrapped-in-serrano-ham-388170 (may not work)