Pancetta-Wrapped Peaches With Basil And Aged Balsamic

• 16 thin slices of pancetta
• 2 medium freestone peaches - halved, pitted and cut into 8 wedges each
• Salt and freshly ground pepper
• 16 basil leaves
• 1 tablespoon olive oil
• Aged balsamic vinegar, for drizzling

1. 1. Lay the pancetta slices out on a wok surface. Set a peach wedge at the top of each slice, season with salt and pepper and top with a basil leaf. Roll up the pancetta to enclose the peaches.
2. 2. In a medium skillet, heat the olive oil. Add half of the wrapped peaches and cook over moderate heat, turning occasionally until the pancetta is browned and crisp, about 4 minutes. Transfer to a platter and repeat with the remaining peaches.
3. 3. Lightly drizzle the peaches with aged balsamic vinegar and serve.

thin, peaches, salt, basil, olive oil, balsamic vinegar

Taken from www.epicurious.com/recipes/member/views/pancetta-wrapped-peaches-with-basil-and-aged-balsamic-50141773 (may not work)