Grilled Peaches with Wine Syrup Two Ways

1. 1

   For the wine syrup: Combine the wine, peach nectar, brandy, 1/4 cup sugar, 2 tablespoons honey, cinnamon sticks and vanilla bean in a large high-sided saute pan and bring to a boil over high heat.

2. 2

   Reduce to a simmer and cook, stirring occasionally, until thickened to a syrup, about 10 minutes.

3. 3

   Strain.

4. 4

   For the peaches: Preheat a gas grill to medium-high.

5. 5

   Melt the butter in a small saucepan over medium heat.

6. 6

   Brush the cut sides of the peaches with butter and sprinkle with remaining 2 tablespoons sugar and some cinnamon.

7. 7

   Sprinkle the remaining cut sides of the peaches with sugar and cinnamon.

8. 8

   Grill cut-side down and cook until slightly caramelized, 2 to 3 minutes

9. 9

   For the peach chutney: Coarsely chop the peaches and toss with another pinch cinnamon, a few tablespoons of the wine syrup, some torn mint leaves, a splash of canola oil and salt and pepper.

10. 10

    Goes great with pork.

11. 11

    For the grilled peach dessert: Place the peaches cut-side up on a platter.

12. 12

    Spoon some creme fraiche in the center of each, drizzle over some wine syrup, a bit of honey and garnish with mint leaves.

13. 13

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.