Tuscan Grilled Peaches – a delicious recipe with Peaches, balsamic vinegar, nuts, misting, brown sugar, balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut peaches in half and remove pits. Pour the 1/2 cup of regular balsamic vinegar into a shallow bowl large enough to put all peaches cut side down into vinegar. Marinate the exposed flat side of the peaches for at least 1-2 hours.
2
Heat oven to 350, and heat grill to medium. Mist pine nuts very lightly with oil, lay them out in a single layer on a cookie sheet, then sprinkle them with brown sugar. Toast carefully 5 minutes or so - do not burn them! Remove from oven and put them aside.
3
Grill the peaches over medium heat flat side down for 8 minutes, then flip over for another 5-8 minutes or until tender throughout. Place each peach on a dessert plate, sprinkle each with gorgonzola, then with sugared pine nuts. Drizzle each with a small amount of reduced balsamic, which can also be used to create a design on the plate's border.
4
Serve warm with chilled Prosecco for a fabulous end to any meal!
160
kcal
Calories
5
g
Fat
25
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 Large Ripe Peaches, 1/2 cup balsamic vinegar, 1/4 cup pignoli nuts (pine nuts), EVOO for misting, and more.
Yes, Tuscan Grilled Peaches falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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