- Heat oil over high heat in a non-stick skillet. Sauté prosciutto until crispy. Reserve.
- Sauté onion in the same skillet until translucent and lightly browned. Add peaches and plums.
- Continue cooking, without stirring too often, for 5 minutes, or until fruit is hot and slightly browned.
- Season with salt and pepper to taste. Garnish with crispy prosciutto and fresh basil just before serving.
Variation:
Try this recipe with vegetables! Replace peaches and plums by 5 cups of halved Brussels sprouts and broccoli florets, blanched (cooked in a little water for 2 minutes). Omit basil. Sprinkle with a splash of lemon juice.