Proscuitto and Grilled Apricots 2

When apricots are in season, why not switch things up a bit from the standard prosciutto and melon. Only here, I don’t just cut up the fruit and plate it with the beautiful translucent slices of cured meat. Grilling the apricots brings out the sugars and the touch of Grand Marnier brings out the sweetness and the floral fruitiness even more. This dish is still embarrassingly easy though, so easy that you can still add this as a last minute addition to your dinner tonight.

Prosciutto and Grilled Apricots

  • 3 ripe apricots
  • 1 teaspoon Grand Marnier
  • 1/4 pound freshly sliced prosciutto (and/or speck)

1. Preheat the grill.

2. Cut the apricots in half lengthwise and remove the seeds. Place in a bowl with cut sides up. Sprinkle the Grand Marnier evenly over the halves. Place on skewer alternating the cut side and skin side. (See Pic.)

skewered apricots

3. Grill on medium heat, just until lightly marked and softened slightly.

grilling apricots

4. Put apricots on a plate and arrange prosciutto around it.  Serve immediately.

Proscuitto and Grilled Apricots 8

posted by jessica at 07:54 AM Filed under Italian, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.