Wendy's Kitchen Table

INGREDIENTS
8 thin slices prosciutto, halved lengthways
2 ripe peaches, each cut into 8 wedges
125g blue cheese, cut into16 wedges
Cracked black pepper to taste
2 tablespoons olive oil
Caramelised balsamic vinegar, to serve (see recipe below)
Mint, to garnish

METHOD
Lay prosciutto slices on a clean surface. Place a peach wedge and a cheese wedge at the short end of each piece of prosciutto. Season with pepper. Roll up to enclose. Drizzle with oil. Turn to coat.
Heat a char-grill pan over medium heat. Add peach parcels. Cook for 2 minutes, turning on all sides, until lightly browned and cheese begins to melt. Arrange on a platter. Serve with vinegar. Top with mint.

CARAMELISED BALSAMIC VINEGARETTE

INGREDIENTS
250 ml good quality balsamic vinegar (Mazetti 3 or 4 leaves)
3 -6 tablespoons caster sugar
2-4 tablespoons brown sugar

METHOD
Place all ingredients into a small saucepan and heat on a low/medium heat until sugar has dissolved. Turn the heat up to high until boiling and cooking for 5-10 minutes until the mixture has thickened slightly (it should be reduced by half). Test it by placing a small amount on a cold spoon and see how the mixture thickens with cooling. It should start to become darker as it thickens and run on the spoon less easily. Pour into a bottle.

HANDY HINT
You can buy caramelised balsamic vinegar by the bottle at supermarkets ($9), on-line or at Farmer’s Markets, however it is very expensive (up to $20 a bottle). Much cheaper to buy a good quality balsamic vinegar(4 leaves) at $5-$6 and make your own.

SERVING SUGGESTIONS
Caramelised balsamic vinegar can not only be used to dress salads but is also nice as a dip with warm bread and olive oil, drizzled over strawberries and ice-cream, used to marinade meats such as lamb, steak and chicken, drizzled over steamed or roasted vegetables or served with cold meats.