Grilled Peaches with Rosemary and Balsamic
While these are sweet and delicious enough to be served as a dessert (especially with ice cream) these beauties are also amazing served with grilled pork, chicken, or salmon.
Yields: 6 servings
6 large, freestone peaches
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh rosemary
3 tablespoons brown sugar
FIRST Cut unpeeled peaches in half from stem to tip and remove seed. In a shallow baking dish, combine olive oil, balsamic, and fresh rosemary. Place peaches, cut side down, in dish and marinate for at least 15 minutes.
LAST Preheat grill to medium-high heat, grill peaches, skin side down for 3 minutes. Using tongs, flip peaches and carefully sprinkle with brown sugar. Continue cooking for an additional 3-4 minutes until tender.
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