Grilled peaches wrapped in sage and Parma ham with a creamy chilli sauce are the perfect combination of sweet and salty. Fresh peaches are so wonderfully juicy, and they retain their wonderful flavour after grilling. Parma and fruit only get more delicious with a slight kick of chilli spice.
Grilled peaches wrapped in sage and Parma ham with a creamy chilli sauce
- 12 strips of thinly sliced Parma ham
- 2 – 3 peaches, cut into 12 wedges
- 12 small fresh sage leaves
- freshly ground black pepper, to taste
- olive oil
Creamy chilli sauce
- 150g cream cheese, at room
- 80ml ( cup) cream
- 30ml (2 tbsp) sweet chilli sauce
- Tabasco sauce, to taste
Preheat the oven to 200°C. Line a baking tray with baking paper.
Place the Parma ham strips on a cutting board. Place a peach wedge and sage leaf at one end of the meat. Season lightly with black pepper and roll up tightly. Place on the lined baking tray and grill until the peach is tender and the Parma ham has crisped up, about 8 – 10 minutes.
For the dipping sauce, place the cream cheese, cream and sweet chilli sauce in a blender and blitz until smooth. Add a few drops of Tabasco sauce, according to taste. Thin it out with a few drops of milk if needed.
Serve the grilled peaches with the dipping sauce on the side.