Summer Peaches with Blue Cheese, Maple Pecans, & Prosciutto di Parma
2 peaches, quartered
8 slices of Prosciutto di Parma
100 grams of blue cheese
For the Maple Pecans
1 cup pecans
2 tbsp maple syrup
½ tsp salt
In a dry, non-stick frying pan, toast the pecans on medium heat, moving around constantly until they start to smell nutty. Add maple and salt and toss quickly to coat evenly. Cook 2-4 minutes until maple is reduced and begins to crystalize. Cool pecans completely.
Cut peaches into wedges and arrange on plate. Cut chunks of your favorite blue cheese and arrange with peaches. Finish with maple pecans, Prosciutto di Parma, and drizzle with a bit of olive oil.
Makes 2 servings.