Grilled Peaches with Balsamic Glaze
2 fresh peaches, halved and pitted but not peeled
3 tablespoons white sugar
3/4 cup balsamic vinegar
2 teaspoons coarsely ground black pepper
crumbled bleu cheese
1. In a saucepan over medium heat, stir together the sugar, balsamic vinegar, and pepper. Simmer until liquid has reduced by 1/2; it should become somewhat thicker. Remove from heat and set aside.
2. Place cut sides of peaches down on lightly-oiled grill surface. Cook for about 5 minutes on medium-high heat or until flesh is caramalized. Turn peaches, brushing the cooked surface lightly with the balsamic glaze, and cook curved surfaces for another 2 - 3 minutes.
3. Remove peaches from grill; peel should slip off easily at this point. Place on serving dishes, drizzle more of the balsamic glaze over them, and sprinkle liberally with crumbled bleu cheese.