Wednesday, June 6, 2012

Grilled Stone Fruits with Balsamic and Black Pepper Glaze

Photos by Sarah Puwalowski
Grilled Stone Fruits with Balsamic and Black Pepper Glaze     Adapted from http://www.foodnetwork.com/recipes/rachael-ray/grilled-stone-fruits-with-balsamic-and-black-pepper-syrup-recipe/index.html

Oil, for rubbing grill or cooking spray to prepare surface of grill or grill pan 
6 pieces stone fruit, plums, peaches and nectarines, cut around the pit and separated in halves 
1/2 cup balsamic vinegar 
4 tablespoons brown sugar 
1/2 teaspoon coarse black pepper
Heat grill or grill pan to high. Coat the surface of the grill with oil or spray to avoid sticking. Place fruits cut side down on grill and cook 3 to 4 minutes until warmed through and evenly marked.

Heat the remaining ingredients (for the glaze) in small pot over medium-high heat or place on grill next to fruit. When the sauce reduces, it will become syrup-like in no time - less than a minute. When the balsamic sauce coats the back of a spoon and reduces by half, remove the pan from the heat.

Arrange fruits on a platter and drizzle liberally with the glaze.

Serves: 4