Peaches with Parma ham
09 February 2011 | The Citizen
6 large, ripe peaches or nectarines, cut in half
45ml (3 tbsp) olive/avocado oil, plus extra to serve
salt and freshly-ground black pepper, to taste
6 slices Parma ham
fresh rocket, torn, to serve
1. Preheat the oven to 180°C.
2. Rub the peaches or nectarines with the oil and season.
Bake until cooked through and slightly crispy on the edges, about 20-25 minutes. Remove from the oven and allow to cool.
3. Serve two fruit halves per person, topped with the Parma ham and rocket and drizzled with a little extra oil.
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