Grilled Stone Fruit With Balsamic Glaze and Manchego

Quentin Bacon

Yield: Makes 4 servings (serving size: 3 fruit halves, 1/4 ounce manchego, and about 2 teaspoons glaze)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 116
  • Fat: 4g
  • Saturated fat: 1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.0g
  • Protein: 2g
  • Carbohydrate: 12g
  • Fiber: 1g
  • Cholesterol: 5mg
  • Iron: 0.0mg
  • Sodium: 31mg
  • Calcium: 61mg


  • 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


  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.
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