Grilled Balsamic-Glazed Peaches with Goat Cheese
Sugar, black pepper, and balsamic vinegar make a deliciously complex sauce to drizzle over goat cheese.
Serves: Serves 4
- 1 cup balsamic vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon freshly cracked black pepper
- 2 ripe but firm large peaches, halved and pitted
- 2 tablespoons vegetable oil
- 4oz (115g) goat cheese, crumbled
- Combine the vinegar, sugar, and pepper in a small saucepan and, on the stove top, bring the mixture to a boil, stirring occasionally. Reduce the heat and simmer vigorously until the mixture is syrupy and reduced by about two-thirds in volume (25-30 minutes). Remove from the heat and set aside.
- Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium (see Gauging the temperature), you're ready to cook.
- Rub the peach halves lightly with oil, then put them on the grill directly over the coals, cut side down, and cook just until lightly seared-about 6 minutes. Flip them over, brush them generously with the glaze, and cook for 2-3 minutes more.
- Place the peaches cut side up on dessert plates and immediately top each one with a spoonful of goat cheese. Drizzle with some additional glaze if desired, and serve warm.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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