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Photo: David Tsay Photo by: Photo: David Tsay

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.

Coastal Living MAY 2012

  • Yield: Makes 6 servings
  • Cook time: 20 Minutes
  • Prep time: 5 Minutes
  • Grill: 2 Minutes
  • 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.


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Grilled Stone Fruit with Balsamic Glaze Recipe