Grilled Stone Fruit with Balsamic Glaze


  • 1 cup balsamic vinegar
  • 1 ½ teaspoons dark brown sugar
  • 3 peaches, halved and pitted
  • 3 apricots, halved and pitted
  • 3 plums, halved and pitted
  • 2 tablespoons extra virgin olive oil
  • Kosher salt
  • + 2 more ingredients
    • Freshly ground black pepper
    • 2 ounces Manchego cheese, thinly shaved

1. Preheat grill to medium-high heat (350° to 400°). 2. Combine balsamic vinegar and brown sugar in a small saucepan over medium heat. Bring to a boil, reduce heat to low, and simmer about 15 to 20 minutes or until vinegar is reduced to a glaze; set aside. 3. Brush fruit with olive oil, and spr...

View full recipe at SpringPad


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