Pancetta-Wrapped Peaches With Basil And Aged Balsamic

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   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.

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   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.

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   3. Lightly drizzle the peaches with aged balsamic vinegar and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.