Grilled Peach and Prosciutto Skewers with Balsamic Reduction

First, make the balsamic reduction: In a small saucepan, bring the balsamic vinegar to a gentle simmer over medium-low heat. Cook for 10-15 minutes, or until the vinegar has reduced to about half its original volume and has a syrupy consistency. Be careful not to burn it. Set aside to cool slightly.

While the balsamic vinegar is reducing, prepare the peaches: Gently wash and pat the peaches dry. Cut each peach in half, remove the pit, and then cut each half into 4 slices.

Lightly brush the peach slices with olive oil.

Wrap each peach slice with a piece of prosciutto. You may need to fold the prosciutto in half or thirds depending on the size of the slices.

Thread 2-3 wrapped peach slices onto each skewer.

Preheat your grill to medium heat. Grill the skewers for 2-3 minutes per side, or until the peaches are lightly caramelized and the prosciutto is slightly crisp.

Remove the skewers from the grill and place them on a serving platter.

Drizzle the balsamic reduction over the skewers.

Garnish with fresh basil leaves, if desired. Serve immediately.