Grilled Stone Fruits with Balsamic and Black Pepper Syrup
- Level: Easy
- Yield: 4 servings, 3 pieces each
-
- Nutritional Analysis
- Per Serving
- Calories
- 82 calorie
- Total Fat
- 0 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 9 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 1 grams
- Protein
- 1 grams
- Sugar
- 17 grams
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
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.