Grilled Stone Fruit With Balsamic Glaze and Manchego |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ingredients:
1 cup zinfandel wine or balsamic vinegar |
1 tablespoon dark brown sugar |
2 firm ripe peaches, halved and pitted |
2 firm ripe apricots, halved and pitted |
2 firm ripe plums, halved and pitted |
1 tablespoon extra-virgin olive oil |
salt, to taste |
pepper, to taste |
1 ounce manchego cheese, shaved |
Directions:
1. Preheat a clean grill or grill pan to medium-high.
2. Stir together the wine and the brown sugar in a small saucepan. Bring to a boil, then gently simmer 25–30 minutes or until the mixture is reduced to about 3 tablespoons and creates a thick glaze.
3. Lightly brush stone-fruit halves with olive oil; sprinkle with salt and pepper. Grill fruit, cut side down, 1 minute on each side. Transfer to 4 plates.
4. Drizzle fruit with glaze, and top each serving with 1/4 of the pieces of cheese.
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