In markets and shops this summer I have been coming across squashed peaches. Sometimes they are called donut peaches, flat peaches, paraguayos or saturn peaches but I think squashed peach describes them pretty well. The peaches are slightly sweeter than your regular peach and have an almost nutty flavour. I bought a pile of them at the Portobello market and used them to make a simple summery salad with prosciutto. Char grilling the peaches is not essential but it does help intensify the flavour. Perfect for long summer nights and days where you need your sunglasses as well as an umbrella.
4 squashed peaches
6 slices of prosciutto
3 tbsp of maple syrup
3 tbsp of balsamic vinegar
|Chargrilling the peaches|
1. Cut the peaches in half and stone them before cutting each half into three wedges.
2. Toss the peaches in oil, salt and pepper then char grill them and set aside to cool slightly.
3. Tear the prosciutto into ribbons and toss with the rocket and peaches.
4. Mix the maple syrup and balsamic vinegar together and drizzle over the salad.
Serves 8 as a side dish.
|The finished salad|