Pancetta-wrapped peaches with rosemary

By Corbin Tomaszeski
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When I’m grilling in the summertime, I look for fresh, local, and seasonal ingredients that don’t require a lot of work to taste incredible. This dish is the result of a playful experimentation of sweet and savory flavors (similar to melon and prosciutto) and aromatic herbs.



  • 12 thin slices pancetta
  • 2 large peaches, each cut into 6 wedges
  • 12 small sprigs of rosemary, about 1 1/2-inches long
  • 1 tablespoon pure maple syrup
  • 1 teaspoon olive oil
  • Coarsely ground black pepper
  • Green leaf salad, to serve (optional)


  1. Heat a grill pan over medium heat or preheat the barbecue to 350°F.
  2. Wrap a slice of pancetta around a peach wedge and secure using a rosemary sprig. Repeat with the remaining wedges.
  3. In a small ramekin or bowl, combine maple syrup and olive oil and mix well. Brush each wedge with mixture and place on the grill. Cook for three to five minutes, until pancetta is crispy on all sides.
  4. Remove from heat. Season with pepper and serve as is or over a green leaf salad, if using.

Variation 1: Prosciutto-Wrapped Pineapple Bites

  1. Replace the pancetta with prosciutto and replace the peaches with 12 pineapple wedges.

Variation 2: Bacon-Wrapped Apricots

  1. Replace the pancetta with bacon and the peaches with 6 apricots halved. Sprinkle a little chopped red chili overtop apricots before wrapping in bacon.


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