A summertime “must” — sweet and tangy, elegant as a side dish or a perfect end to a meal. We’ve also seen this garnished with nuts — pecans or almonds. Or even glazed almonds. A shortcut comes in the form of Wegman’s Balsamic Glaze, which you can use in place of making your own — though the scent of the reduction will fill your house and get your appetite going. The recipe was demoed by Danielle at US Botanic Garden August 6, 2015.
4 peaches (firm are best)
¼ C lemon juice
1 T dark brown sugar
1 C balsamic vinegar
2 oz. soft goat cheese
Fresh chopped mint or basil, for garnish (optional)
Light the grill or preheat an indoor tabletop grill.
Slice the peaches in half, remove the pit and set aside. Mix together the lemon juice and brown sugar. Add the peach halves and coat well with the lemon-sugar mixture.
Put the balsamic vinegar in a saucepan and bring to a boil over medium-high heat. Reduce heat once the vinegar boils, and let simmer until reduced by half, about 10 minutes. Remove from heat.
Grill the peaches: place marinated peaches, skin side down, on the grill in indirect heat (if using outdoor grill). Cook about 2 minutes, until grill marks form. Turn over and do the same for the other side. Transfer to a serving platter, skin side up. Place a dollop of goat cheese inside the groove of each peach half. Drizzle with reduced balsamic vinegar and serve immediately. Garnish with mint or basil. Serves 8.