Grilled to Perfection


Grilled Stone Fruit With Balsamic Glaze and Manchego

glazed-fruit-cheese Quentin Bacon


  • 1 cup Zinfandel wine or balsamic vinegar
  • 1 tablespoon dark brown sugar
  • 2 firm ripe peaches, halved and pitted
  • 2 firm ripe apricots, halved and pitted
  • 2 firm ripe plums, halved and pitted
  • 1 tablespoon extra-virgin olive oil
  • Salt, to taste
  • Pepper, to taste
  • 1 ounce Manchego cheese, shaved


  1. Preheat a clean grill or grill pan to medium-high.

  2. Stir together the wine and the brown sugar in a small saucepan. Bring to a boil, then gently simmer 25–30 minutes or until the mixture is reduced to about 3 tablespoons and creates a thick glaze.

  3. Lightly brush stone-fruit halves with olive oil; sprinkle with salt and pepper. Grill fruit, cut side down, 1 minute on each side. Transfer to 4 plates.

  4. Drizzle fruit with glaze, and top each serving with 1/4 of the pieces of cheese.

  • Prep Time:
  • Cook Time:
  • Yield: Makes 4 servings (serving size: 3 fruit halves, 1/4 ounce manchego, and about 2 teaspoons glaze)

Nutritional Information

Calories per serving: 116
Fat per serving: 4g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 2g
Carbohydrate per serving: 12g
Fiber per serving: 1g
Cholesterol per serving: 5mg
Iron per serving: 0.0mg
Sodium per serving: 31mg
Calcium per serving: 61mg
Cat Cora