Grilled Peaches with Balsamic and Pepper Sauce

1. 1

   Early in the day, simmer balsamic vinegar in a small non-reactive saucepan with sugar and pepper until reduced by about half and slightly thickened for a glaze.

2. 2

   Preheat grill to medium-high or 350 to 400 F. if not already hot.

3. 3

   Place peach halves on grill, cut side down, and grill about 5 minutes or until flesh has slightly charred.

4. 4

   Brush top sides with glaze and cook 1 to 2 minutes.

5. 5

   Turn, brush with glaze and cook another 2 to 3 minutes.

6. 6

   Transfer to individual serving dishes and spoon any remaining glaze of tops.

7. 7

   Serve with crumbled cheese on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.