Grilled Peaches with Mozzarella and Prosciutto

Yield: 12 bites 

2 large  fresh yellow peaches

1 bottle apple cider  (we used Woodchuck Hard Cider)

12 thin slices of prosciutto (4-6 inches long each)

1 ball of fresh mozzarella cut into 12 small slices

12 sprigs fresh rosemary, for garnish

1. Heat grill or cast iron panini pan over medium high heat. 
2. Slice peaches into 12 wedges
3. Brush each side of each peach slice with cider and place them on the hot grill or cast iron pan. Sear for 20-30 seconds on each side. The goal is not to cook the peach, but to imprint grill marks and caramelize the cider on the peach surface. 
4. Wrap each peach slice with a piece of mozzarella cheese and secure the cheese to the peach with a piece of prosciutto.
5. Garnish with rosemary sprigs.