Grilled Stone Fruit With Balsamic Glaze and Manchego
Quentin Bacon
Ingredients
- 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
Preparation
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.
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- 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 |
| Carbohydrates per serving: | 12g |
| Fiber per serving: | 1g |
| Cholesterol per serving: | 5mg |
| Iron per serving: | 0.0mg |
| Sodium per serving: | 31mg |
| Calcium per serving: | 61mg |
This Recipe Is
Cat Cora
Health
