Peaches in balsamic reduction

One of my favourite summer salads and a good way to use up an excess of peaches. I love the complex infusion of flavours in this recipe - fresh, sweet, salty, sticky and peppery all combine to create gastronomic heaven.

---

Ingredients:

• 3 white or yellow ripe peaches, seeded and sliced in segments

• 2 tablespoons caramelised balsamic vinegar (else use balsamic vinegar if wanting to reduce sugar)

• Juice of ½ lime (approximately 1 tablespoon) 

• 1-2 drops of Young Living lime essential oil (optional) 

• pinch of vanilla salt (optional)

• a few torn leaves of fresh basil, mint and/or oregano 

• 4 handfuls of rocket 

• 80g of preservative-free prosciutto 

Directions:

Heat vinegar in a large frying pan or cast iron pot. Add sliced peaches and cook on low-medium heat uncovered until the liquid reduces somewhat and the peaches are cooked through (approximately 10 minutes). Stir occasionally to prevent the peaches from sticking to the pan and to coat the peaches well in the balsamic. 

Place rocket on a serving platter, and arrange the peaches and prosciutto on top of the rocket. Add the lime essential oil to the lime juice in a small bowl and drizzle over the salad. Season with a good pinch of vanilla salt and garnish with the fresh herbs.  

Serves 4 as a side.

Directions: If you prefer to serve the caramelised peaches as a luscious dessert, omit the rocket and prosciutto, and serve in bowls with a dollop of thick cream.