Grilled Stone Fruit With Balsamic Glaze and Manchego

Quentin Bacon
Makes 4 servings (serving size: 3 fruit halves, 1/4 ounce manchego, and about 2 teaspoons glaze)


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1 cup Zinfandel wine or balsamic vinegar
1 tablespoon dark brown sugar
2 firm ripe peaches, halved and pitted
2 firm ripe apricots, halved and pitted
2 firm ripe plums, halved and pitted
1 tablespoon extra-virgin olive oil
Salt, to taste
Pepper, to taste
1 ounce Manchego cheese, shaved


Prep: 5 Minutes
Cook: 35 Minutes

1. Preheat a clean grill or grill pan to medium-high.

2. Stir together the wine and the brown sugar in a small saucepan. Bring to a boil, then gently simmer 25–30 minutes or until the mixture is reduced to about 3 tablespoons and creates a thick glaze.

3. Lightly brush stone-fruit halves with olive oil; sprinkle with salt and pepper. Grill fruit, cut side down, 1 minute on each side. Transfer to 4 plates.

4. Drizzle fruit with glaze, and top each serving with 1/4 of the pieces of cheese.

Created date

May 2009

Nutritional Information

Calories 116
Fat 4 g
Satfat 1 g
Monofat 2 g
Polyfat 0.0 g
Protein 2 g
Carbohydrate 12 g
Fiber 1 g
Cholesterol 5 mg
Iron 0.0 mg
Sodium 31 mg
Calcium 61 mg