Important trick: buy firm peaches so they hold up on the grill.
Meanwhile, working with one slice at a time, place prosciutto slices on a flat surface and lay 1 to 2 sage leaves on top of each. Fold prosciutto slices in half lengthwise so that sage is sandwiched inside.Remove chicken and peaches from marinade and reserve marinade. Using a skewer, pierce one end of sage-stuffed prosciutto.
Repeat, alternating chicken and peach chunks, with prosciutto snaking back and forth around them along the length of the skewer. Repeat until all 6 skewers are assembled.Pour marinade into a small saucepan and cook over high heat. Bring to a full, rolling boil for 2 minutes, then reduce to a simmer. Cook, whisking occasionally, until reduced and thickened to a sauce-like consistency. Set aside.
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