- 1 cup Zinfandel wine
- 1/2 tablespoon brown sugar
- 8 ripe firm, but not overly soft, halved peaches
- 2 tablespooons extra-virgin olive oil, for brushing and drizzling
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 16 thinly shaved (2 by 2-inch) pieces sheep's cheese
Turn on grill to high heat.
In a small, heavy bottom sauce pot, pour in the Zinfandel and brown sugar and stir in well. Bring to a boil, then turn the heat down to medium and simmer the wine slowly until reduced to a glaze, about 20 to 25 minutes.
Brush the peach halves with olive oil and sprinkle with salt and pepper. Place on a hot grill, 1 minute on each side, to lightly mark the peaches. When warm, pull from the grill and place on a warm plate. Brush the peaches with the glaze and place on a serving plate. Lay the pieces of cheese over the peaches. Lightly drizzle the some of the remaining glaze over the fruit and cheese. Serve immediately.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.