Grilled Stone Fruit with Balsamic Glaze

Coastal Living
Grilled Stone Fruit with Balsamic GlazeRecipe
Photo: David Tsay
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.
Makes 6 servings


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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


Prep: 5 Minutes
Cook: 20 Minutes
Grill: 2 Minutes
Total: 27 Minutes

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.

Created date

April 2012