Grilled stone fruit with Balsamic glaze and Pecorino-Romano cheese - Fox 28: South Bend, Elkhart IN News, Weather, Sports

Grilled stone fruit with Balsamic glaze and Pecorino-Romano cheese


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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