Grilled Stone Fruits with Balsamic and Black Pepper Syrup (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
oil, for rubbing grill or cooking spray to prepare surface of grill or grill pan |
6 pieces stone fruit, plums, peaches or nectarines, apricots cut around the pit and separated in halves |
1/2 cup balsamic vinegar |
1 small, peeled chunk ginger root, 1/2-inch |
2 tablespoons brown sugar |
1/2 teaspoon coarse black pepper |
Directions:
1. Heat grill or grill pan to high. Coat the surface of the grill with oil or spray to avoid sticking. Place fruits cut side down on grill and cook 3 to 4 minutes until warmed through and evenly marked.
2. Heat the remaining ingredients (for the glaze) in small pot over medium-high heat or place on grill next to fruit. When the sauce reduces, it will become syrup-like in no time - less than a minute. If you burn food often or get distracted easily, cook it over lower heat. Otherwise, let it rip. When the balsamic sauce coats the back of a spoon and reduces by half, remove the pan from the heat and discard the ginger chunk.
3. Arrange fruits on a platter and drizzle liberally with the glaze.
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