Grilled Zinfandel Peaches
- 1 cup Zinfandel wine
- 1/2 tablespoon brown sugar
- 8 ripe firm, but not overly soft, halved peaches
- 2 tablespooons extra-virgin olive oil, for brushing and drizzling
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 16 thinly shaved (2 by 2-inch) pieces sheep's cheese
- Turn on grill to high heat.
- In a small, heavy bottom sauce pot, pour in the Zinfandel and brown sugar and stir in well.
- Bring to a boil, then turn the heat down to medium and simmer the wine slowly until reduced to a glaze, about 20 to 25 minutes.
- Brush the peach halves with olive oil and sprinkle with salt and pepper.
- Place on a hot grill, 1 minute on each side, to lightly mark the peaches.
- When warm, pull from the grill and place on a warm plate.
- Brush the peaches with the glaze and place on a serving plate.
- Lay the pieces of cheese over the peaches.
- Lightly drizzle the some of the remaining glaze over the fruit and cheese.
- Serve immediately.
zinfandel wine, brown sugar, firm, extravirgin olive oil, kosher salt, freshly ground pepper, s cheese
Taken from www.foodnetwork.com/recipes/cat-cora/grilled-zinfandel-peaches-recipe.html (may not work)