Grilled Peaches with Blue Cheese

Grilled Peaches with Blue Cheese

by Commissary
Stripes Okinawa


1. cup balsamic vinegar

2 tsp. brown sugar

Dash of nutmeg

2 large fresh peaches, halved and pitted

2 oz. crumbled blue cheese

1 oz. of chopped pecans


In a saucepan over medium heat, stir together the balsamic vinegar, sugar, and nutmeg. Simmer until the liquid has reduced by half and the mixture becomes a little thicker. Remove from the heat and set aside.

Preheat the grill to mediumhigh heat and lightly oil the grate so the peaches won’t stick.

Place peaches cut side down onto the grill. Cook until the flesh is toasted (about 4-5 minutes). Turn peaches over so cut side is facing up. Brush the top sides with the balsamic glaze, and cook for another 2-3 minutes and then remove from heat.

Drizzle the peach tops evenly with the remaining balsamic glaze and sprinkle with blue cheese and nuts.

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