Grilled prosciutto-wrapped peaches with burrata and basil

Cut each peach around the stone, twist apart, remove the stone and cut each half in half (thirds for giant peaches); no need to peel.

Soak bamboo skewers or toothpicks in water.

Wrap each piece a few times with a strip of prosciutto, leaving peach showing at both ends, and secure with a skewer.

Grill, ideally over charcoal, a few minutes per side until the prosciutto crisps, the edges caramelize and the peach warms through.

Remove the skewers. Set a big scoop of burrata on the plate and surround with the warm peaches.

Finish with a drizzle of extra virgin olive oil, flaky sea salt, a couple of grinds of black pepper and a chiffonade of basil.