Wednesday, July 31, 2013

Luscious Peaches with Prosciutto Recipe

Thanks to the research I'm doing for my COOKBOOK NOOK MYSTERY series, I am amassing a whole new library of cookbooks. I can’t seem to help myself. All in the name of research.

I’ve mentioned this before, but peaches are my favorite fruit, and when they’re in season, I’m a nut for peaches. Thanks to a cookbook I found called the Perfect Peach, I’ve been inspired to make a spinach and peach salad and a peach cobbler. This weekend, I made a peach appetizer that was so simple my protagonist Jenna would shout, “Hooray!”

The authors of the cookbook, Nikiko and Masumoto, share wonderful memories throughout this book. I could spend hours reading of the farm and family. And the, wow!!!

For this particular recipe, the authors wanted something that reached out as a thank you to all the people who help them – in bringing produce to the table. 
Not just the farmer, but the workers on the farm, the people supplying the seeds, etc. You get the idea. It takes a village to make one meal. The story brought tears to my eyes.

So from my table (and the authors') to yours:

(tweaked slightly re: proportions)

To serve four people handsomely:

2 peaches sliced in eighths
1 pound prosciutto, cut into thin one-inch slices
12-16 large leaves of basil, rinsed, stem removed


Slice the peaches
Slice the prosciutto
Prepare the basil

Lay one slice of peach in each basil leaf. Using a piece of prosciutto, wrap at the center around the peach/basil combo, twisting or pressing at the end so the prosciutto holds together.

That’s it!  EASY!!!

NOTE: In the Perfect Peach recipe, the skin of the peach is cut off. I prefer the skin on for texture. You can do either.

Also, my husband liked the peach with the prosciutto by itself, no basil. I happen to adore basil and loved the combination.

Eat to your heart’s content!

* * *

The first book in A Cookbook Nook Mystery series is out!!

You can order the book HERE.

It's set in the fictional coastal town of Crystal Cove, California and features Jenna Hart, a former advertising exec who returns home to help her aunt open a culinary bookshop and café.

The 4th in A Cheese Shop Mystery series is out, too! 
You can order the book HERE. 

Next up: DAYS OF WINE AND ROQUEFORT preorder here
INHERIT THE WORD, available soon!

You can learn more about Daryl by clicking this LINK. "Like" my page on Facebook and "follow" me on TwitterAnd if you haven't done so, sign up for the mailing list so you can learn about upcoming events, releases, and contests! You can also follow and "like" Avery Aames the same way:  Facebook and Twitter


  1. You were so smart to write this new series all about cookbooks! And the recipe looks so elegant. Will try that when the CT peaches come in...

  2. P&P - peaches and prosciutto. Must add another P - perfect! I've had melon and prosciutto, but never peaches. With those beautiful photos, it's a must try. Thanks, Daryl/Avery, and have a delicious day!

    ~ Cleo

  3. Lucy/Roberta,

    I'm having the best time doing research. Who knew when I started writing mysteries that I'd have to cook and do this kind of FUN research!??? :)

    Savor the Mystery! Daryl/Avery
    Daryl on Twitter
    Avery on Twitter

  4. What a treat, Daryl! Our peaches aren't out yet, but I'm going to make this as soon as they're available. We love all those ingredients and I am partial to 3 ingredient recipes.

    Keep having the best time!



    1. MJ, when do peaches come out in Canada? I would figure by August, definitely! Must be a short season.

      PS Lots of my fans are partial to 5 or fewer ingredient recipes. :)

      Savor the Mystery! Daryl/Avery
      Daryl on Twitter
      Avery on Twitter

  5. What a quick and easy snack for unexpected guests. Or to pass around while dinner is on the grill. Very clever.


  6. I wouldn't have thought to serve these together but I'm sure it's delightful. You could even add a touch of a quality balsamic to add to the flavor.