Baked Prosciutto-Wrapped Nectarines with Balsamic Glaze

Method

1. Preheat oven to 200°C. Line two baking trays with Multix Bake.
2. In a small saucepan, heat balsamic vinegar and brown sugar over medium heat. Bring to a boil, stirring constantly, then reduce the heat to low. Simmer for around 15 minutes, or until the mixture has reduced by half and coats the back of a spoon. Remove from heat and set aside to cool.
3. Slice the cheeks off each nectarine as close to the stone as possible, then cut each cheek in half.
4. Lay a half slice of prosciutto on a board. Top with a couple of basil leaves, then place a nectarine quarter in the centre and wrap the prosciutto around it, tucking the ends underneath. Secure with a toothpick. Repeat until all nectarine quarters are wrapped.
5. Arrange the prosciutto-wrapped nectarines on the lined baking trays. Bake for 10–12 minutes, or until the prosciutto begins to crisp.
6. Pour the cooled balsamic glaze into a Multix Resealable Freezer Bag and seal. Snip a small hole in one corner and drizzle the glaze over the baked nectarines. Scatter with extra basil leaves and serve warm.