Grilled Stone Fruit with Balsamic Glaze |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Brush grilled peach, plum and apricot halves with a sweet balsamic glaze and top with shaved cheese for a fruit side dish or not-too-sweet grilled dessert. Ingredients:
1 cup balsamic vinegar |
1 1/2 teaspoons dark brown sugar |
3 peaches, halved and pitted |
3 apricots, halved and pitted |
3 plums, halved and pitted |
2 tablespoons extra virgin olive oil |
kosher salt |
freshly ground black pepper |
2 ounces manchego cheese, thinly shaved |
Directions:
1. Preheat grill to medium-high heat (350° to 400°).
2. Combine balsamic vinegar and brown sugar in a small saucepan over medium heat. Bring to a boil, reduce heat to low, and simmer about 15 to 20 minutes or until vinegar is reduced to a glaze; set aside.
3. Brush fruit with olive oil, and sprinkle with salt and pepper. Grill fruit, in batches, 1 minute on each side. Transfer to a platter.
4. Drizzle grilled fruit with half of balsamic glaze. Top fruit with cheese, and drizzle with remaining balsamic glaze. Serve immediately.
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