Our editor recently hosted her book club and served one of her favorite summertime desserts. There were lots of requests for the recipe, so she’s sharing it with our readers.
(this recipe serves 4, but can be easily adapted to serve a crowd)
½ cup Traditional aged 18yr balsamic vinegar * (available at The Spicy Olive)
3 Tbsps. brown sugar
1 Tbsp. lemon juice
4 semi-ripe peaches**
*Other balsamic substitutes: The Spicy Olive Ripe Peach White, Alfoos Mango or Cascadian Wild Raspberry White Balsamic Vinegar
**One full peach for every guest. Start with peaches that are a day or so away from ripe. If they are too soft, grilling them may turn them to mush.
Make topping first (this can be made a bit ahead of time if needed).
Add vinegar to a small saucepan over medium-high heat. Boil until it is reduced by half and looks thick.
Mix in brown sugar and lemon juice.
Let that sit while you grill the peaches.
Cut the peaches in half, remove the pit and clean the fibers out to create a smooth recess.
Give the peaches a light brushing or spray of olive oil.
Place the peaches, cut side down, on a grill set on medium heat.
Grill for 2 or 3 minutes, long enough to soften the peach a bit and get a few grill marks.
Turn the peaches over and spoon a hefty tablespoon of the filling.
Grill for another 2 or 3 minutes, long enough for the filling to get bubbly.
Serve two halves per guest with a generous scoop of ice cream—vanilla bean is highly recommended.–Karen Bradner