While going through my fruit recipes trying to find something to do with a bag of Key Limes, I came across a recipe I would like to share with you here.
Grilled Peaches with a Balsamic Glaze
1 cup balsamic vinegar
2 TB sugar
1 TB fresh ground black pepper
3 peaches, halved and pitted
2 TB olive oil
4 oz. blue cheese, crumbled
1. In a small saucepan, make the glaze by combining the vinegar, sugar and pepper. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes, or until reduced in volume by about two-thirds. The glaze should be thick enough to coat the back of a spoon.
2. Rub peach halves lightly with oil, and grill over a medium fire, cut side down, until just slightly charred, 4 to 5 minutes. Brush to top with the glaze and grill for another 1 minute or until the glaze begins to caramelize slightly.
3. Remove peaches from the grill, and brush on another layer of glaze. Slice into thick slices and place on individual plates. Crumble cheese over the top, and serve. Makes 4 servings.
Source: Sun Sentinel -10-13-94 (local paper)
Grilled Peaches with a Balsamic Glaze
1 cup balsamic vinegar
2 TB sugar
1 TB fresh ground black pepper
3 peaches, halved and pitted
2 TB olive oil
4 oz. blue cheese, crumbled
1. In a small saucepan, make the glaze by combining the vinegar, sugar and pepper. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes, or until reduced in volume by about two-thirds. The glaze should be thick enough to coat the back of a spoon.
2. Rub peach halves lightly with oil, and grill over a medium fire, cut side down, until just slightly charred, 4 to 5 minutes. Brush to top with the glaze and grill for another 1 minute or until the glaze begins to caramelize slightly.
3. Remove peaches from the grill, and brush on another layer of glaze. Slice into thick slices and place on individual plates. Crumble cheese over the top, and serve. Makes 4 servings.
Source: Sun Sentinel -10-13-94 (local paper)