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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