Say you’re looking to serve something other than potatoes with your juicy, tender steak tonight. Then, say you’re up for something quite different than your ordinary fare.
This just might be what you’re looking for. It’s fresh. It’s peachy. It’s cheesy.
Italian Grilled Peaches
2/3 cup good-quality balsamic vinegar
3 T sugar
2 tsp freshly ground pepper
2 large peaches, unpeeled, halved and pitted
2 to 3 oz Gorgonzola or blue cheese, crumbled
2 T mascarpone cheese, for garnish
In a small, non-reactive saucepan, combine the balsamic vinegar, sugar and pepper, and simmer until reduced by half and thick enough to use as a glaze. Set aside until ready to use.
Preheat grill to medium-high, 350º to 400º. Place peach halves on the grill, cut side down, and grill 5 minutes, or until flesh is slightly charred. Brush the rounded tops of the peaches with the glaze, and cook 1 to 2 minutes. Flip peaches, brush the cut sides with glaze and grill an additional 2 to 3 minutes. Transfer peaches to 4 individual serving dishes, and spoon any remaining glaze over the tops. Sprinkle each serving with an equal amount of Gorgonzola and place a small dollop of mascarpone on the side.