GRILLED HONEY BALSAMIC-GLAZED FRUIT
One summer my mother-in-law made us grilled peaches basted with a sweet and tangy sauce. These are so good I'm always tempted to eat the whole batch. -Kristin Van Dyken, West Richland, Washington
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings (1/2 cup glaze).
Number Of Ingredients 5
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.
Nutrition Facts : Calories 164 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 43g carbohydrate (40g sugars, Fiber 2g fiber), Protein 1g protein.
GRILLED PEACHES
This is a very simple, yet delicious end to a grilled meal. Peaches are grilled with a balsamic glaze, then served up with crumbled blue cheese. A sophisticated, yet extremely simple recipe. Perfect for summer entertaining!
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 38m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 21.4 g, Cholesterol 13.3 mg, Fat 5.2 g, Fiber 0.3 g, Protein 4.1 g, SaturatedFat 3.3 g, Sodium 261.8 mg, Sugar 20.1 g
GRILLED BALSAMIC PEACHES
This is a perfect summer side dish paired with grilled pork tenderloin.
Provided by Shock
Categories Side Dish
Time 14m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat grill for high heat for 10 minutes.
- Place olive oil in a bowl. Add peach halves and toss to evenly coat with olive oil. Season with salt and pepper.
- Cook the peaches, flesh side down, on preheated grill until slightly charred, 4 to 5 minutes. Remove from the grill and dust with Cajun seasoning. Cut halves into 1 inch-thick slices. Place halves in a bowl; add vinegar and parsley, tossing peaches to coat evenly. Place on a serving platter and garnish with sprigs of parsley.
Nutrition Facts : Calories 43.3 calories, Carbohydrate 2.5 g, Fat 3.6 g, Fiber 1 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 46.9 mg, Sugar 0.8 g
GRILLED PEACHES WITH CINNAMON SUGAR BUTTER
Steps:
- In a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined.
- Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the butter and garnish with mint leaves.
Nutrition Facts : Calories 199 calorie, Fat 15.5 grams, SaturatedFat 7.5 grams, Cholesterol 31 milligrams, Sodium 62 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Protein 1 grams, Sugar 15 grams
BALSAMIC-HONEY GRILLED PEACHES WITH FETA
Made this up when we were grilling and had an abundance of peaches. Delicious!!! The feta adds a nice tang to balance with the sweetness of the peaches. Leave off the feta if you don't like it, or substitute bleu cheese.
Provided by Charmie777
Categories Dessert
Time 20m
Yield 8 halves
Number Of Ingredients 4
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.
Nutrition Facts : Calories 95.9, Fat 1.1, SaturatedFat 0.7, Cholesterol 4.2, Sodium 53.2, Carbohydrate 22.3, Fiber 0.8, Sugar 21.7, Protein 1.2
GRILLED PEACHES (WITH BLUE CHEESE)
This recipe was in the newspaper from Allrecipes.com. I am not sure how to classify this dish. It may be a dessert since there is sugar and cheese or it could be a salad. "A rose by any other name..." * UPDATE: I saw Bobby Flay make this on a TV show yesterday and he added tiny greens on top of the peach halve drizzled olive oil and the balsamic and the blue cheese and served it along side pork chops so it seems like a side dish!
Provided by Oolala
Categories Dessert
Time 13m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a saucepan over medium heat, stir together the sugar, balsamic vinegar .
- Simmer until liquid has reduced by half, it should become slightly thicker.
- Remove from heat and set aside.
- Preheat grill to medium-high heat.
- Place peaches cut side down onto the grill, and cook for about 5 minutes, or until the flesh is toasted.
- Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2-3 minutes.
- Transfer the peach halves to individual dishes and drizzle with the remaining glaze.
- Sprinkle with with crumbled blue cheese.
Nutrition Facts : Calories 101.3, Fat 5.3, SaturatedFat 3.3, Cholesterol 13.3, Sodium 247.2, Carbohydrate 10, Fiber 1.2, Sugar 8.8, Protein 4.5
BALSAMIC GLAZED GRILLED PLUMS WITH VANILLA ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 11m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat a grill pan to high heat. Drizzle fruit with oil to keep it from sticking and grill plums 3 minutes on each side.
- While fruit is grilling, pour balsamic vinegar into a small pot and place pot over medium high heat. When vinegar heats to a boil, reduce vinegar by half, 1 to 2 minutes.
- Combine sugar, vanilla and lemon juice and pepper in a small bowl. Whisk in warm balsamic vinegar.
- Place hot, grilled fruit on dessert plates. Drizzle the balsamic glaze over fruit and serve.
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5/5 (1)Total Time 20 minsCategory DessertsCalories 128 per serving
- Preheat the grill to 375 F degrees. If using the stove top grill, use both burners and heat it up at high. Lightly grease it.
- In a separate sauce pan, heat balsamic vinegar and maple syrup on a medium low heat. Stir occasionally so it doesn't burn at the bottom. In about 10 mins, the mixture thickens. Turn off the heat.
- Wash and dry the peaches. Cut them in half. Remove the pit. brush them lightly with cooking oil (or use oil spray mist)
- Put them on the hot grill cut side down. Let them sizzle for 3-4 minutes. Using grill tongs, carefully flip them upside down.
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Servings 4Calories 86 per servingTotal Time 8 mins
- Place peaches, cut sides down, on grill rack coated with cooking spray, and grill 3 minutes. Turn peaches; brush tops and sides with 2 tablespoons glaze. Grill 3 minutes or until tender. Sprinkle with cheese and pepper; drizzle with 1 tablespoon glaze.
15 SIMPLE BALSAMIC VINEGAR RECIPES THAT LOOK SUPER CLASSY
From spoonuniversity.com
Author Kristen SiegelPublished 2018-06-12Estimated Reading Time 7 mins
- Caprese Wrap. Caprese salads are one of the greatest (and simplest foods) you can throw together in a pinch that look hella classy. Their only fault? They're not ideal if you're looking for something you can wrap up and take to the beach for your lunch.
- Traditional Bruschetta. When it comes to fancy finger foods that look deceptively tricky to make, bruschetta holds the throne. Bruschetta is easier to throw together than making a sandwich, but looks like a dish you'd find at any five-star Italian restaurant.
- Apricot, Goat Cheese, & Almond Bites. Goat cheese is one of those foods that simply screams 'high-class.' Pairing this tangy cheese with sweet apricots and a drizzle of balsamic vinegar is nothing short of bougie.
- Strawberry Caprese Salad. A massive fruit fan, I can never leave a grocery store without picking up another carton of fresh, juicy strawberries. If you didn't think caprese salads could get any better, think again because this next recipe includes strawberries for that sweet, summery taste that's perfect for your next picnic.
- Prosciutto and Goat Cheese Crostini. Crostini is another one of my favorite Italian discoveries. Toast with yummy toppings, what could be better? Versatile beyond belief, crostini is an appetizer that everyone should have in their recipe repertoire, because you can put almost anything on it and it will taste good and look good too.
- Strawberries with Balsamic Vinegar. This next recipe is beyond simple and can transition from a perfect summer dessert into a healthy picnic snack just by substituting Greek yogurt for vanilla ice cream.
- Balsamic Roasted Tomatoes. These beautiful balsamic roasted tomatoes are the epitome of summer snacking. And the best part? You only need four ingredients: tomatoes, balsamic vinegar, Parmesan, and chopped basil to taste.
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BLUE CHEESE GRILLED PEACHES - COOKING ON THE WEEKENDS
From cookingontheweekends.com
5/5 (6)Total Time 20 minsCategory Appetizer, DessertCalories 88 per serving
- Add the balsamic vinegar to a small saucepan and bring to a strong simmer over medium-high heat. Simmer until the vinegar has reduced by about half. Set aside.
- Preheat a stove-top (or outdoor) grill, cut the peach in half, lengthwise, and remove the pit. Drizzle the grape seed oil on the surface of each peach half. (If necessary, use your finger to be sure it's evenly coated.) Sprinkle each one with a pinch of the sugar. Round side up, place the peach halves on the preheated grill. You should hear a strong sizzling sound -- if you don't, the grill is not hot enough. Wait for the sizzle! This is what will create the lovely char marks and flavor. Grill the peach only until it's nicely charred, about 1 1/2 minutes.
- Remove the peach halves from the grill, and place them on a baking sheet, flat side up. (If they don't sit steady, you can slice a bit off the bottom to create a base.)
- Add 1 tablespoon of the blue cheese to the center of each grilled peach half, being sure some of the cheese is on the top surface, around the edges of the center.
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Servings 6Calories 280 per servingTotal Time 2 hrs 40 mins
- Put vinegar, maple syrup, 1/4 cup of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper into a wide, shallow dish and whisk to combine.
- Add chicken, turn to coat, cover and refrigerate for at least 2 hours or overnight, turning several times.
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- Cut each peach in half, and then each half into 4 quarters. Place one large basil leaf on each side of every slice of peach.
- Wrap each peach slice (with basil already in place) with a slice of bacon. Pin the loose end of the bacon slice with a toothpick. Repeat with remaining peaches.
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5/5 (1)Category Main CourseCuisine AmericanCalories 539 per serving
- In a small saucepan over medium-high heat, bring the balsamic vinegar to a boil; reduce heat and simmer until it is reduced by half, approximately 20 to 25 minutes. Stir in the molasses and black pepper. Remove from heat and set aside.
- In a medium bowl, combine the basil, garlic, and olive oil. Rub the chicken breasts with the basil mixture; sprinkle lightly with salt and pepper.
- Preheat the grill (spray grill with cooking spray). Place the chicken onto hot grill and brush with balsamic vinegar glaze. Cover the grill with the lid, open any vents, and cook 10 to 15 minutes or until a meat thermometer registers an internal temperature or 165°F. (juices will run clear when cut with the tip of a knife); turning and basting several times. Grill time is totally dependent on how thick your chicken breasts are.
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- Set a grill to low heat and preheat for 10 minutes or so, brush the grill grates with a paper towel dabbed in oil. I use grapeseed oil.
- Wash and dry peaches. Cut each peach in half and then each half into 4 quarters. Place one large basil leaf on each side of the peaches. Cut the bacon slices in half. Wrap each peach slice and basil leaves with a slice of bacon. Pin the loose end of the bacon slice with a toothpick. Repeat with remaining peaches.
- Brush the bacon wrapped peaches lightly with olive oil so the bacon doesn't stick to the grill. Grill the peaches until the bacon is cooked, turning so all sides are evenly cooked, about 20 minutes.
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- 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 the 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.
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