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Recipe: Grilled Stone Fruit with Balsamic Glaze

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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

 

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

 

Preparation:

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

 

 

 

Recipe: Grilled Fruit

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Grilled Fruit

 

Use this versatile recipe when you’ve got a bounty of summer fruit. You can use fresh peaches, nectarines, plums and pineapple chunks, or any combination of fruit you wish. No other ingredients required.

 

Ingredients:

•  Vegetable oil

•  Peaches, nectarines or plums

•  1 pineapple

•  Thick banana slices and grapes

 

Preparation:

1.  To make this delicious treat, oil your grill rack with a paper towel dampened with vegetable oil. Then prepare the fruit: Cut peaches, nectarines or plums in half and pit them. You can use the halves or cut them into chunks. Core pineapple, peel it and then slice it into chunks. (Or use fresh pineapple that’s already been peeled and cored, available in the produce section.) Larger fruit can be placed on the grill racks, but smaller fruit, such as thick banana slices and grapes, should be threaded onto bamboo or metal skewers. Grill until the fruit is just lightly marked and warmed through. Try serving it, still warm, over ice cream-yum!

 

All You

JULY 2005

 

Source: MyRecipes