Grilled Balsamic Glazed Peaches Recipes

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 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, 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.

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.

GINGERY GRILLED CHICKEN THIGHS WITH CHARRED PEACHES

Steps:

• Marinate the chicken: In a small bowl, mix together balsamic vinegar, grated ginger and a pinch of salt.
• Season chicken all over with salt, and put it in a larger bowl or resealable bag. Add 2 tablespoons of the balsamic mixture. (Give it a stir before measuring in case any of the ginger has fallen to the bottom. Save remaining balsamic for serving.) Add the thyme, garlic, soy sauce, and 1 teaspoon lime juice. Cover bowl or close bag, and let chicken marinate in the refrigerator for at least 2 hours and up to overnight.
• Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source.
• Prepare the peaches: In a bowl, combine butter, thyme and honey. Brush peaches lightly with butter mixture and place in a grilling basket, if you have one, or directly on the grill. Grill over direct heat until just charred, 2 to 4 minutes per side. You'll know they are done when the skin curls back and the flesh starts to melt. Transfer to a serving platter or plates, and, if you like, drizzle with a little more of the butter mixture and sprinkle with flaky sea salt.
• If there's room on the grill, cook the chicken at the same time (or wait until peaches are done). Brush off any clinging pieces of marinade from chicken, pat it dry, and coat lightly with oil. Grill or broil until charred and browned, 4 to 6 minutes per side.
• Transfer chicken to a platter or serving plates, along with the peaches. Serve with dollops of yogurt on the side if you like, and a drizzle with some of the remaining gingery balsamic and a little more olive oil. Scatter with scallions and basil, if using, for garnish.