Grilled Stone Fruit with Balsamic Glaze

Grilled Stone Fruit with Balsamic Glaze

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.

Yield: Makes 6 servings

Total: 27 Minutes



•  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



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.


Cat Cora, Coastal Living

MAY 2012


Source: MyRecipes