Balsamic Honey Grilled Peaches With Feta Food

GRILLED PEACHES WITH PROSCIUTTO AND BALSAMIC

Steps:

• Put the vinegar in a small saucepan and bring to a simmer over high heat. Cook until thick and syrupy, stir in the honey and season with salt and pepper, if using. Let cool slightly.
• Brush the peach halves with oil and season with salt and pepper, if using. Place on the grill, cut side down and grill until golden brown. Turn over and grill for 1 minute longer. Remove the peaches from the grill and drizzle with the balsamic. Wrap or stuff each half with a slice of the prosciutto. Sprinkle the basil over the top and drizzle with olive oil.

GRILLED PEACHES

Steps:

• In a saucepan over medium heat, stir together the white sugar, balsamic vinegar, and pepper. Simmer until liquid has reduced by one half. It should become slightly thicker. Remove from heat, and set aside.
• Preheat grill for medium-high heat.
• Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes, or until the flesh is caramelized. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2 to 3 minutes.
• Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze. Sprinkle with crumbled blue cheese.

GRILLED NECTARINES WITH HONEY-BALSAMIC GLAZE

Steps:

• Whisk 1/2 cup honey, vinegar, and vanilla in small bowl. Whisk crème fraîche and remaining 2 tablespoons honey in medium bowl to blend. (Glaze and crème fraîche mixture can be made 1 day ahead. Cover separately. Refrigerate crème fraîche mixture. Rewhisk both before using.)
• Prepare barbecue (medium-high heat). Brush nectarines generously with half of glaze. Grill until heated through, turning occasionally, about 4 minutes. Arrange 2 nectarine halves, cut side up, on each plate. Drizzle with remaining glaze. Spoon some crème fraîche mixture into center of each nectarine half and serve.

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.

BALSAMIC-HONEY GRILLED PEACHES WITH FETA

Steps:

• Halve peaches and remove pit. Mix honey and balsamic together well. Place peaches cut side down on heated grill. Grill until starting to turn tender and nice grill marks appear. Turn over. Brush top liberally with honey-balsamic glaze. Continue grilling until peaches are tender. Brushing with more glaze if desired. Immediately add crumbled feta to center of peaches. Serve warm.

BALSAMIC-HONEY GRILLED PEACHES WITH FETA

Steps:

• Halve peaches and remove pit.
• Mix honey and balsamic together well.
• Place peaches cut side down on heated grill.
• Grill until starting to turn tender and nice grill marks appear.
• Turn over.
• Brush top liberally with honey-balsamic glaze.
• Continue grilling until peaches are tender. Brushing with more glaze if desired.
• Immediately add crumbled feta to center of peaches.
• Serve warm.

HONEY BALSAMIC PEACHES

Steps:

• Place the peach halves in a non-stick skillet sprayed with cooking spray.
• Cook over medium heat 4 minutes.
• Turn and cook another 2-3 minutes.
• Place peach halves, cut side up, in a dish and drizzle each half with the balsamic vinegar and then the honey.