Baked prosciutto nectarines with balsamic glaze

Method

1. Preheat the oven to 200°C. Line two baking trays with Multix Bake.
2. Heat the balsamic vinegar and sugar together in a small saucepan over a medium heat. Bring to the boil, stirring constantly, then reduce the heat to low and simmer for around 15 minutes or until the vinegar mixture has reduced by half. The glaze is ready when it coats the back of a spoon.
3. Remove from heat and set aside to cool. Cut the cheeks off each nectarine as close to the stone as you can get, then cut each cheek in half.
4. Lay a half slice of procuitto on a board, top with a couple of basil leaves, place a nectarine quarter in the center and wrap neatly hiding the ends of the ham under the nectarine piece. Secure at the top with a toothpick.
5. Repeat until you’ve used all the nectarine quarters.
6. Place the Prosciutto nectarines on the lined baking trays and bake in the oven for 10-12 minutes, or until the prosciutto begins to crisp. Remove from the oven and place on a large serving platter.
7. Pour the glaze into a Multix resealable freezer bags seal. Snip a small hole in a corner of the bag and drizzle the thick balsamic glaze over the prosciutto wrapped nectarines. Scatter with basil leaves. Serve warm.