Saturday, June 30, 2012

Grilled Peaches with Balsamic Glaze

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.

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