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1
Prepare a medium-hot fire in a gas or charcoal grill or a grill pan over medium-high heat.
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2
Meanwhile, halve and pit the peaches, and brush a little oil over the cut sides.
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3
When the grill is hot, put the peaches cut side down on the grill.
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4
Let cook undisturbed for at least 2 minutes; then peek at one and check the browning (if it sticks, it means it hasnt browned enough).
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5
Cook until the peaches have nice dark grill marks, 1 to 2 minutes longer.
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6
Then flip them over and cook just until heated through and softened slightly, about 4 minutes longer.
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7
Remove the peaches from the grill and set aside.
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8
Put the vinegar in a small saucepan over medium-high heat and bring to a rapid simmer.
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9
Cook until it has reduced to about half its original volume and has become noticeably thicker, 3 to 5 minutes.
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10
Remove from the heat and let cool slightly.
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11
Divide the cheese among the peaches, mounding it slightly in the cavity where the pit was.
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12
Sprinkle the hazelnuts and basil over the cheese.
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13
To finish, drizzle with the reduced vinegar and a bit more of the olive oil.
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14
To toast hazelnuts, spread them evenly on a rimmed baking sheet and broil, shaking the pan frequently, until toasted and fragrant, about 5 minutes.
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15
(They toast from the inside out, so let your nose guide you rather than your eyes.)
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16
Remove the skins by putting the nuts on a clean kitchen towel, gathering the corners to make a bundle, and rubbing the bundle against the palm of your hand.
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17
Though it can be hard to find, Pedro Ximinez sherry vinegar would be spectacular here.
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18
It has a lovely fruity quality thats a little brighter than balsamic but reduces to the same lovely syrupy consistency.
