Grilled Balsamic Vinegar Glazed Peaches Recipe
Grilled Balsamic Vinegar Glazed Peaches Recipe
5/5
Recipe from License to Grill adapted by:
- Deena Montillo, Montillo Italian Foods, January 21, 2024
- Martha, A Family Feast food blog, July 10, 2013
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Ingredients:
- 1 cup balsamic vinegar*
- 2 oz. Vino Cotto di Montillo
- 1 tablespoon freshly ground black pepper, to taste*
- 4 ripe peaches
- 2 tablespoons vegetable oil
*Notes:
Add more or less pepper to suit your taste. The pepper is really great against the sweet flavors in this dish.
Directions:
- In a small sauce pan, bring vinegar to a boil and reduce to a simmer. Simmer until reduced by half (15-20 minutes). Remove from heat and add the vino cotto and black pepper.
- Cut the peaches following the natural line that circles the fruit. Cut all the way down to the pit and just run the knife right around keeping the blade against the pit. Gently grab each half and twist in opposite directions. Then pop the stone out with a paring knife or a spoon.
- Heat the grill to medium. Keep glaze warm so it does not harden up.
- Brush each cut side with oil and place cut down on the grill. Grill for about 2 minutes and flip. Brush the cooked tops with the glaze and cook for about two more minutes. Remove to a platter and brush on more of the glaze.
- Serve with extra glaze on the side.
- NOTES: Using perfectly ripe peaches is important for this recipe. If your peaches are over-ripe, they will get mushy and too soft when grilling (although they will still taste delicious!). If your peaches are under-ripe, the stone will be very hard to remove. To ripen hard peaches, put them in a brown paper bag with a very ripe piece of fruit such as an apple or banana for day or two. The ripe fruit will give off gasses to help the peaches ripen faster. Our peaches were rock hard when we bought them, so we put an apple and a banana in the bag with them and left them to ripen for two days. How long yours takes will depend on how much ripening is required.
5/5
Try serving this dish with orzo tossed with butter and grated Parmesan and a salad.
Recipe by Leslie Revsin, Fine Cooking Issue 29
Photo by Mark Ferri
Verified Recipe ✅
4/5
These cookies owe their spicy bite to a dose of freshly-ground white pepper. They are a staple at Christmas in the city of Teramo and keep well for weeks in an airtight tin. Tradition dictates that they be dipped in vino cotto or sweet wine at meal’s end.
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