Grilled Stone Fruit with Balsamic Glaze

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.

Yield: Makes 6 servings
Total:
Recipe from Coastal Living

More From Coastal Living

Recipe Time

Cook Time:
Prep Time:
Grill: 2 Minutes
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. 1. Preheat grill to medium-high heat (350° to 400°).
  2. 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. 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. 4. Drizzle grilled fruit with half of balsamic glaze. Top fruit with cheese, and drizzle with remaining balsamic glaze. Serve immediately.
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