Balsamic Glazed-Grilled Peaches
Serving Size / Yield
- 2 peaches, halved and stones removed
- 4 Tbs. balsamic vinegar
- 2 tsp. brown sugar
- 1 Tbs. fresh basil, sliced thinly
Oil the grill and heat the grill on high. Place the peaches face down on the grill for 4 minutes. Meanwhile, in a small pan, bring the vinegar and brown sugar to a boil. Reduce the mixture until it gets syrupy and will coat the spoon. Turn off the heat and set aside. Chiffonade the basil leaves. Take the peaches off the grill and drizzle with balsamic glaze and sprinkle with basil.