Because of their adherence to the Green Pact, the Bosmer are severely limited in their diet. Forbidden to harm plants in their native Valenwood forest, they rely on deadfall and peat to fuel their sparse fires and eat mostly meat that is either cured or quickly cooked. Fruits are only allowed if they have already fallen from the tree, and the seeds must be replanted, lest they face the wrath of an irate forest. This basic recipe works very well with a variety of tree fruits and assorted meats. The Bosmer use whatever freshly cured meat they have on hand, no matter the dubious origin.

ingredients

2 cups balsamic vinegar

1/2 cup granulated sugar Pinch of salt

About 2 ounces Brie cheese, softened

2 peaches, pitted and sliced into 8 pieces each

1/4 pound sliced prosciutto

method

1. Begin by making a balsamic glaze. Pour the balsamic vinegar, sugar, and a pinch of salt into a medium saucepan over medium-high heat. Bring the vinegar to a boil, stirring to combine. Reduce the heat to medium and continue to simmer until the sauce has reduced by half, about 20 minutes. Set aside to cool completely

2. To assemble the bites, cut a dollop of cheese, a little more than a teaspoon, and spread it over a slice of peach. Wrap a piece of prosciutto around the cheese and peach, then thread onto a small skewer.

3. Drizzle with the balsamic glaze to serve.

tips

Feel free to experiment with other flavors by swapping out the peaches and Brie with other fruits and cheeses. Other suggested pairings include:

> Apple and sharp cheddar

> Cantaloupe and burrata

> Fig and blue cheese