5 medium peaches, ripe but firm, halved and pits removed
1/3 c. C&C Peach White Balsamic Vinegar 
4 oz. thinly sliced prosciutto
1/4 c. of basil leaves
Sea Salt (Hickory Smoked) and fresh ground pepper to taste
C&C Nocellara Extra Virgin Olive Oil

Combine peaches and balsamic vinegar in plastic storage bags and allow to sit for one hour at room temperature. Preheat grill to medium-high. Remove peaches from bag and season with sea salt and pepper. Reserve balsamic marinade. Grill peaches, turning occasionally until charred and softened, 4 to 6 minutes. Transfer to a platter. Sprinkle with basil, drizzles with olive oil. Serve with prosciutto on the side. Simmer the balsamic marinade in a small sauce pan on low heat until reduced. Allow balsamic to cook off about 1/4 of its original amount. Let cool and drizzle on grilled peaches and prosciutto.