Keeping in line with last’s week post about trying to savor the last of the summer fruit and veg, here is a savory dessert using up the last of the summer’s peaches. Grilled peaches and Manchego cheese may sound like an odd combination, but the saltiness of the Spanish sheep’s milk cheese really plays off the sweetness of the peaches. This recipe for Grilled Peaches with Manchego and Balsamic Glaze makes enough for 4 desserts at 77 cents per serving.
Grilled Peaches with Manchego and Balsamic Glaze
1 cup balsamic vinegar
1 tablespoon dark brown sugar
4 firm ripe peaches, halved and pitted
1 tablespoon extra-virgin olive oil
salt and pepper, to taste
1 ounce Manchego cheese, shaved
I used some delicious donut peaches from the Farmers’ Market, but there are still lots of white and yellow peaches on sale on the West Coast for you to get your fill of peaches until next year. You can also substitute the peaches for other good looking stone fruit if peach season has already ended in your area.
Preheat a clean bbq grill or a grill pan to medium-high heat.
Mix together the balsamic vinegar and the brown sugar in a small saucepan. Bring the mixture to a boil, then gently let it simmer for 25-30 minutes or until everything is reduced to about 3 tablespoons to make a thick glaze.
Lightly brush the peach halves with a little bit of olive oil, and season with salt and pepper. Grill the fruit by placing the cut side down first for 1 minute and then switching sides for another 1 minute.
Serve the grilled peach halves with a drizzle of balsamic glaze, and then top each serving with some Manchego cheese.
