Balsamic Glazed Grilled Peaches Food

GRILLED HONEY BALSAMIC-GLAZED FRUIT

Steps:

• In a small saucepan, combine vinegar, honey and salt; cook and stir over low heat until blended, 2-3 minutes. Reserve 1/3 cup mixture for brushing peaches., Bring remaining mixture to a boil over medium heat; cook and stir just until mixture begins to thicken slightly (do not overcook), 4-6 minutes. Remove from heat., Brush peaches with some of the reserved balsamic mixture. Grill, covered, on an oiled rack over medium heat until caramelized, brushing occasionally with remaining reserved balsamic mixture, 6-8 minutes on each side. Serve with glaze and, if desired, ice cream.

GRILLED PEACHES, WITH A BALSAMIC ORANGE GLAZE

Steps:

• Preheat your grill to high.
• Cut the peaches or nectarines in half, and remove the pit.
• In a small saucepan, combine the vinegar, orange juice, rosemary, sugar, and schnapps.
• Bring to a boil, and then turn the heat down and simmer for about 10 minutes.
• Place the peaches or nectarines, cut side down on the grill.
• Cook the peaches or nectarines for 5 minutes.
• Turn them over, and brush the cut side with the vinegar and orange juice.
• Cook for another 5 minutes.
• Remove from the grill.
• If you are using peaches, slip the skins off.
• Drizzle the peaches or nectarines with the remaining glaze, and serve hot.

GRILLED BALSAMIC-GLAZED PEACHES

Steps:

• Add the balsamic vinegar, brown sugar, pepper, and salt to a saucepan.
• Bring to a boil, lower heat, and simmer 2-3 minutes.
• Lay peaches in a shallow glass dish.
• Pour marinade mixture over the peaches; toss gently or turn to coat.
• Let stand 10 minutes.
• Remove peaches from marinade; reserve 2 tablespoons of marinade mixture and set aside what is left.
• In a small bowl whisk the 2 tablespoons marinade and oil until blended well (this will be used as a vinaigrette so set it aside, too).
• Place peach halves, with cut side down on a greased grill rack, over medium heat.
• Cover with grill lid and grill about 5 minutes on each side or until firm and golden, baste with remaining marinade.
• Serve peaches with vinaigrette.