Grilled Peaches with Fresh Mozzarella, Prosciutto & Marsala Syrup
3 oz raw hazelnuts
1 ½ cups Marsala
1 tablespoon sugar
2 sprigs thyme
4 firm peaches, pitted and halved
salt and pepper
8 slices fresh mozzarella
2 thin slices prosciutto
1 teaspoon chopped fresh thyme leaves
Preheat the oven to 350°F. Roast the hazelnuts on a sheet pan for 10 minutes, turning the pan half way through. Remove the nuts from the pan and pour them onto a clean kitchen towel. Let cool for 5 minutes. Fold the towel over the nuts and rub them until their skins flake off. Discard the skins. Roughly chop the hazelnuts and set aside.
Combine the Marsala, sugar and sprigs of thyme in a small saucepan over high heat, stirring until the sugar dissolves. Bring the mixture to a boil. Reduce to a simmer and cook the Marsala down by half, about 30 minutes.
Meanwhile, heat a charcoal grill or set a gas grill to medium-high. Drizzle the peaches with olive oil and place the flat side down on the grill. Cook for about 30 seconds, just to get nice grill marks, turning them 90° half way through. Lower the heat and turn the peaches over. Cover the lid. Cook for about 3 more minutes so that the peaches soften but are still firm. Remove from the grill and season with salt and pepper.
Cut each prosciutto slice into 4 pieces. Serve a grilled peach with a slice of fresh mozzarella, a piece of prosciutto, roasted hazelnuts, and a sprinkle of fresh thyme. Drizzle the Marsala syrup over the top.
Alternatively, pour the hazelnuts into a zip-lock bag and shake the bag until the skins flake off. Either way, the skins will not come off entirely, which is okay!