Grilled Peaches with Balsamic and Pepper Sauce Recipe

Grilled Peaches with Balsamic and Pepper Sauce Recipe

  • 2/3 cup good quality balsamic vinegar
  • 2 tablespoons sugar
  • 2 teaspoons freshly ground rose or other peppercorns
  • 2 large fresh freestone peaches or nectarines, unpeeled, halved and pitted
  • 2 to 3 ounces Gorgonzola cheese, crumbled
  1. Early in the day, simmer balsamic vinegar in a small non-reactive saucepan with sugar and pepper until reduced by about half and slightly thickened for a glaze.
  2. Preheat grill to medium-high or 350 to 400 F. if not already hot.
  3. Place peach halves on grill, cut side down, and grill about 5 minutes or until flesh has slightly charred.
  4. Brush top sides with glaze and cook 1 to 2 minutes.
  5. Turn, brush with glaze and cook another 2 to 3 minutes.
  6. Transfer to individual serving dishes and spoon any remaining glaze of tops.
  7. Serve with crumbled cheese on top.
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