Grilled Peaches with Wine Syrup Two Ways

• 2 1/2 cups red Spanish table wine
• 1/2 cup peach nectar
• 1/4 cup brandy
• 1/4 cup plus 2 tablespoons sugar
• 2 tablespoons honey, plus more for garnish
• 2 cinnamon sticks
• 1 vanilla bean, split
• 1/2 stick unsalted butter
• 6 ripe peaches, halved and pitted
• Sugar
• Ground cinnamon
• Ground cinnamon
• Fresh mint leaves
• Canola oil
• Kosher salt and freshly ground black pepper
• 1/2 cup creme fraiche
• Honey
• Fresh mint leaves

1. For the wine syrup: Combine the wine, peach nectar, brandy, 1/4 cup sugar, 2 tablespoons honey, cinnamon sticks and vanilla bean in a large high-sided saute pan and bring to a boil over high heat.
2. Reduce to a simmer and cook, stirring occasionally, until thickened to a syrup, about 10 minutes.
3. Strain.
4. For the peaches: Preheat a gas grill to medium-high.
5. Melt the butter in a small saucepan over medium heat.
6. Brush the cut sides of the peaches with butter and sprinkle with remaining 2 tablespoons sugar and some cinnamon.
7. Sprinkle the remaining cut sides of the peaches with sugar and cinnamon.
8. Grill cut-side down and cook until slightly caramelized, 2 to 3 minutes
9. For the peach chutney: Coarsely chop the peaches and toss with another pinch cinnamon, a few tablespoons of the wine syrup, some torn mint leaves, a splash of canola oil and salt and pepper.
10. Goes great with pork.
11. For the grilled peach dessert: Place the peaches cut-side up on a platter.
12. Spoon some creme fraiche in the center of each, drizzle over some wine syrup, a bit of honey and garnish with mint leaves.
13. Serve warm or at room temperature.

red spanish, brandy, sugar, honey, cinnamon sticks, vanilla bean, butter, peaches, sugar, ground cinnamon, ground cinnamon, mint, canola oil, kosher salt, creme fraiche, honey, mint

Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-peaches-with-wine-syrup-two-ways-recipe.html (may not work)