I think I have a new favorite dessert – and it’s healthy! Grilled peaches with balsamic glaze have been popping up on food blogs and in magazines for awhile now, and I have no idea why it took me this long to give it a try. I love peaches, and always have a few ripening on the counter this time of year.
Grilling the peaches not only makes them all warm and a bit melty, but concentrates the flavors of the lush fruit. The balsamic glaze adds a layer of puckery sweetness, and the basil adds a green earthiness to balance the whole dish. I could have eaten all four of those peach halves, they were so good. Next time I’ll toss an extra peach on the grill, so I can have some leftovers on my breakfast cinammon quinoa. Try this one out while the peaches are still in season!
Grilled Peaches with Balsamic Glaze
Serves 2, 69 calories per peach
2 peaches, halved and stones removed
4 T balsamic vinegar (the cheap stuff is fine)
2 tsp brown sugar
1 T fresh basil, sliced very thin
- Oil the grill area where you will be grilling the peaches. Preheat the grill to blazing hot. Place the halved peaches on the grill facedown. Grill for 4 minutes.
- Meanwhile, pour the vinegar and brown sugar into a small pan, and bring to a boil. Reduce until it gets syrupy and will coat a spoon. Turn off the heat and set aside. Roll the basil leaves up into a cigar shape, and then thinly slice (the chefs call this “chiffonade”).
- Take the peaches off the grill and drizzle with the balsamic glaze and sprinkle basil over the peaches. Enjoy!