Tuscan Grilled Peaches
- 4 Large Ripe Peaches
- 1/2 cup balsamic vinegar
- 1/4 cup pignoli nuts (pine nuts)
- EVOO for misting
- 1 Tbs. medium brown sugar
- 1/4 cup reduced balsamic vinegar
- 1/2 cup crumbled gorgonzola cheese
- Cut peaches in half and remove pits. Pour the 1/2 cup of regular balsamic vinegar into a shallow bowl large enough to put all peaches cut side down into vinegar. Marinate the exposed flat side of the peaches for at least 1-2 hours.
- Heat oven to 350, and heat grill to medium. Mist pine nuts very lightly with oil, lay them out in a single layer on a cookie sheet, then sprinkle them with brown sugar. Toast carefully 5 minutes or so - do not burn them! Remove from oven and put them aside.
- Grill the peaches over medium heat flat side down for 8 minutes, then flip over for another 5-8 minutes or until tender throughout. Place each peach on a dessert plate, sprinkle each with gorgonzola, then with sugared pine nuts. Drizzle each with a small amount of reduced balsamic, which can also be used to create a design on the plate's border.
- Serve warm with chilled Prosecco for a fabulous end to any meal!
peaches, balsamic vinegar, nuts, misting, brown sugar, balsamic vinegar, gorgonzola cheese
Taken from www.epicurious.com/recipes/member/views/tuscan-grilled-peaches-1221111 (may not work)