Pancetta-Wrapped Peaches with Basil

We've all had melon and prosciutto. And hopefully you know the old trick of stuffing a date with blue cheese and an almond before you wrap it in bacon and bake for a deliciously retro appetizer. Well, in that vein of all fruits are better wrapped in pork fat, I give you this yummy recipe. Perfect for those farmers market peaches that I have become addicted to....

Pancetta-Wrapped Peaches with Basil
Makes 4 first-course servings
From Food & Wine.

16 thin slices of pancetta
2 medium peaches—, peeled, halved, pitted and cut into 8 wedges each
Salt and freshly ground pepper
16 basil leaves
1 tablespoon olive oil
Aged balsamic vinegar, for drizzling

Lay the pancetta slices out on a work surface. Set a peach wedge at the edge of each slice, season with salt and pepper and top with a basil leaf. Roll up the pancetta to enclose the peaches. (Note: You might want to use a toothpick to hold the bundles together.)

In a medium skillet, heat the olive oil. Add half of the wrapped peaches and cook over moderate heat, turning occasionally, until the pancetta is browned and crisp, about 4 minutes. Transfer to a platter and repeat with the remaining peaches. (Make sure and remove the toothpicks if you used them.)

Lightly drizzle the peaches with aged balsamic vinegar and serve.