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Grilled Stone Fruit With Balsamic Glaze and Manchego

Quentin Bacon
Prep time 5 mins
Cook time 35 mins
Yield Makes 4 servings (serving size: 3 fruit halves, 1/4 ounce manchego, and about 2 teaspoons glaze)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.