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Grilled stone fruit with balsamic glaze and Pecorino-Romano cheese
1 cup bsamic vinegar 1 tbsp dark brown sugar 2 firm ripe peaches, halved and pitted 2 firm ripe nectarines, halved and pitted 2 firm ripe plums, halved and pitted 1 tbsp extra virgin olive oil Salt and pepper 1 ounce pecorino Romano cheese, shaved
Preheat a clean grill or grill pan medium-high. Stir together the balsamic and brown sugar in small saucepan. Bring to a boil boil, then gently simmer 25-30 mins or until the mixture is reduced to about 3 tbsps and creates a thick glaze. Lightly brush stone-fruit halves with olive oil, sprinkle with salt and pepper. Grill fruit, cut side down, 1 min on each side. Transfer to plates. Drizzle fruit with glaze, and top each serving with a shaved piece of cheese.
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