Grilled Stone Fruit With Balsamic Glaze and Manchego

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

Preparation

1. 1. Preheat a clean grill or grill pan to medium-high.
2. 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. 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. 4. Drizzle fruit with glaze, and top each serving with 1/4 of the pieces of cheese.