- 1 ½ cups Marsala
- 1 tbsp sugar
- 2 sprigs thyme
- 4 firm peaches, pitted and halved
- olive oil
- salt and pepper
- 8 slices fresh mozzarella
- 2 thin slices prosciutto
- 1 tsp 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!