Bacon-wrapped Peaches with Rosemary picks

serves 6

3 peaches

12 1"x 6" slices of meaty bacon or prosciutto

12 rosemary tips, appx 4" long. 1 1/2" of the cut end stripped of leaves

Cover a baking sheet with parchment or a silpat. Preheat oven on 'broil' if necessary.

To peel the peaches: Bring 1 qt of water to boil in a 2 qt non-reactive pot. Immerse the peaches in boiling water, remove after 1 minute and plunge into 1qt of ice water. Peel the peaches, remove pit, and quarter.

Wrap each quarter in bacon and spear with stripped end of rosemary to hold bacon in place. Line up in 2 rows on baking sheet. Cover exposed rosemary with foil so it doesn't burn. Broil appx 6" from heat for 10 minutes. Check after 5 minutes to make sure they aren't burning.

Serve warm.