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by Daryl Wood Gerber (Cookbook NOOK Mystery series)


  • 2 peaches sliced in eighths
  • 1 pound prosciutto, cut into thin one-inch slices
  • 12-16 large leaves of basil, rinsed, stem removed


Slice the peaches
Slice the prosciutto
Prepare the basil

Lay one slice of peach in each basil leaf. Using a piece of prosciutto, wrap at the center around the peach/basil combo, twisting or pressing at the end so the prosciutto holds together.


gerber nookcookbookseriesIn the Perfect Peach recipe, the skin of the peach is cut off. I prefer the skin on for texture. You can do either. Also, my husband liked the peach with the prosciutto by itself, no basil. I happen to adore basil and loved the combination. Eat to your heart’s content!

DARYL WOOD GERBER is the author of A Cookbook Nook Mystery series, featuring an avid reader, admitted foodie, and owner of a cookbook store in picturesque coastal California. The series debuted in 2013. In addition, under the pen name Avery Aames, Daryl writes the Agatha Award winning, nationally bestselling A Cheese Shop Mystery series. Visit Daryl at

avery peachesandprosciutto