Photo: Grilled Stone Fruits with Balsamic and Black Pepper Syrup Recipe
Ingredients
- Oil, for rubbing grill or cooking spray to prepare surface of grill or grill pan
- 6 pieces stone fruit, plums, peaches or nectarines, apricots cut around the pit and separated in halves
- 1/2 cup balsamic vinegar
- 1 small, peeled chunk ginger root, 1/2-inch
- 2 tablespoons brown sugar
- 1/2 teaspoon coarse black pepper
Directions
Heat grill or grill pan to high. Coat the surface of the grill with oil or spray to avoid sticking. Place fruits cut side down on grill and cook 3 to 4 minutes until warmed through and evenly marked.
Heat the remaining ingredients (for the glaze) in small pot over medium-high heat or place on grill next to fruit. When the sauce reduces, it will become syrup-like in no time - less than a minute. If you burn food often or get distracted easily, cook it over lower heat. Otherwise, let it rip. When the balsamic sauce coats the back of a spoon and reduces by half, remove the pan from the heat and discard the ginger chunk.
Arrange fruits on a platter and drizzle liberally with the glaze.
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By Lavern1948
on June 29, 2012
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I made this for a girls' get-together and it did taste good. However, I had to slice the peaches and plums because I couldn't get them to halve. I substituted candied ginger for the fresh grated ginger, and that was fine. However, it took forever for the balsamic reduction and when finally started to thicken, it went try fast. I kind of ended up with balsamic brittle, tasty but chewy then hard and crunchy. I will each the reduction better next time.
By kburrell_2_9367996
Smiths, AL
on August 16, 2008
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I had unexpected company. I had plenty for dinner but no dessert. Went to food network.com knew I was short on time so went to Rachel Ray and as always she bailed me out. Thanks for the great recipe.
By jburgess527_6259626
Lisbon, ME
on August 11, 2008
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Sorry, but the taste of vineger was a bit much for me. This is one of the few recipes of Rachels' that I rally did not like.
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