South Carolina Grilled Bourbon Peaches & Prosciutto

Introduction

When summer peaches are at their peak, there's no better way to elevate their sweetness than with a bourbon glaze, a kiss of fire, and salty prosciutto. This South Carolina-inspired dish is grilled entirely on the Arteflame grill, adding unmatched smokiness and depth without using an oven or cookware. Searing on the center grill grate and finishing on the outer flat top cooktop captures all the flavors, textures, and colors for a truly memorable bite.

Ingredients

• 4 large ripe South Carolina peaches, halved and pitted
• 8 thin slices of prosciutto
• 2 tbsp bourbon (your favorite variety)
• 2 tbsp brown sugar
• 1 tbsp unsalted butter (plus more for grilling)
• Fresh cracked black pepper, to taste
• Fresh thyme leaves, for garnish (optional)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the fire bowl.
2. Stack kiln-dried firewood over the napkins.
3. Light the napkins and let the fire build—your grill will be ready in about 20 minutes.

Step 2: Prepare the Bourbon Glaze

1. On the outer flat cooktop of the Arteflame grill, melt 1 tablespoon butter.
2. Add bourbon and brown sugar and stir the glaze until it thickens slightly, about 2–3 minutes. Do not use a pan; stir directly on the grill with a spatula or spoon.

Step 3: Prepare the Peaches

1. Brush each peach half generously with the warm bourbon glaze.
2. Wrap each glazed peach half with a slice of prosciutto.
3. Use a toothpick to secure the prosciutto if needed.

Step 4: Grill the Peaches

1. Butter the flat cooktop area closer to the center for a medium-high heat zone.
2. Place the peaches cut-side down and cook for 3–4 minutes until the prosciutto begins to crisp and the glaze caramelizes.
3. Turn them over and cook for an additional 2–3 minutes.
4. Keep an eye on them to avoid overcooking—the even heat of the Arteflame cooktop ensures you get beautiful color without burning.

Step 5: Serve & Garnish

1. Remove from cooktop and let rest briefly.
2. Top with a few cracks of black pepper and some fresh thyme leaves.

Tips

• Use slightly firm peaches—they hold their shape better on the grill.
• The bourbon glaze can double as a drizzle when serving.
• Butter adds a restaurant-quality sear and deep flavor—avoid olive oil for grilling with this dish.
• Grill peaches closer to the outer edge once caramelized to keep warm without overcooking.
• You can make these ahead and briefly reheat on the griddle before serving.

Variations

1. Maple Bacon Peaches: Swap bourbon for maple syrup and prosciutto for applewood bacon.
2. Honey Goat Cheese Peaches: Add a dollop of goat cheese to the pit area before wrapping and grilling.
3. Chipotle Peach Wraps: Add a dash of chipotle powder to the glaze for a smoky heat.
4. Peaches with Blue Cheese and Walnuts: Add crumbled blue cheese and chopped walnuts after grilling.
5. Peach Caprese Skewers: Alternate grilled peaches with mozzarella and basil on skewers.

Best pairings

• Chilled Prosecco or a South Carolina peach cider
• Grilled pork tenderloin or smoked brisket
• Grilled corn with honey butter
• Arugula salad with balsamic glaze
• Crusty grilled bread or flatbreads with herb butter

Conclusion

This South Carolina Grilled Bourbon Peaches & Prosciutto recipe is a showstopper. Made entirely on the Arteflame grill, it captures the essence of summer grilling—bold flavors, texture contrasts, and irresistible caramelization. It's simple, satisfying, and unforgettable.