- 1/2 cup tawny port or sherry
- 4 Tbsp. sugar, divided
- 1 Tbsp. fresh lemon juice
- 8 oz.Corazón de Ronda™ Manchego cheese, finely shredded (about 31/2 cups), plus more for shaving as a garnish if desired
- 1/2 cup heavy cream
- 12 8" wooden skewers
- 6 firm ripe peaches, halved and pitted
- 3 Tbsp. butter, melted
- 1/4 tsp. black pepper
- 6 thin slices Serrano ham or prosciutto (about 4 oz.)
- Arugula or watercress (optional)
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- In a small saucepan, combine port, 2 Tbsp. sugar and lemon juice. Bring to a boil and cook until syrupy, about 7 minutes. Let stand until cool.
- In a small bowl, thoroughly blend Manchego and cream.
- Holding 2 skewers parallel about 3/4" apart, skewer 2 peach halves; repeat with remaining skewers and peaches. Brush both sides with butter, then sprinkle with remaining sugar and pepper.
- Heat grill to medium and oil grill grate. Grill peaches cut side down 4-5 minutes. Remove from grill; turn and mound Manchego mixture onto cut sides. Grill covered, an additional 4-5 minutes or until cheese is melted.
- Remove to serving plates and top with ham and a drizzle of port syrup; garnish with arugula and shavings of Manchego, if desired.
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