The finest soup I’ve ever had is this one. Tortellini, Italian sausage, and a ton of vegetables are all included. One of my favorite dishes is soup, and this recipe is at the top of the list.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- ¾ cup balsamic vinegar
- 3 tablespoons white sugar
- 2 teaspoons freshly ground black peppercorns
- 2 large fresh peaches with peel, halved and pitted
- 2 ½ ounces blue cheese, crumbled
Instructions
- Preheat the grill for medium-high heat. Lightly oil the grate.
- Stir together vinegar, sugar, and pepper in a saucepan over medium heat. Simmer until liquid has slightly thickened and reduced by half. Remove from heat and set glaze aside.
- Place peaches cut-side down on the preheated grill and cook until flesh is caramelized, about 5 minutes. Turn peaches over. Brush the tops with balsamic glaze and continue grilling for 2 to 3 minutes.
- Transfer peach halves to individual serving dishes and drizzle with remaining glaze. Sprinkle with blue cheese.
Nutrition Facts
| Calories | 147 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 262 mg |
| Sugars | 20 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I used feta cheese instead. Great recipe
I loved the grilled peaches. I didn’t glaze them, just added them to the marinade after grilling. Simmered for a bit then topped with the cheese. I wanted more of a melt, so broiled for a few minutes. The blue cheese was not working for us, the marinade was good and will do that part again, but it didn’t seem to go together.
These were delicious. I did not brush the peaches with the balsamic glaze when I turned them over (I was a cheater too as I had a bottle of Trader Joe’s Balsamic Glaze). When we tpok them off we drizzled the glaze on them and topped with Feta, as I did not have any Blue Cheese. Will definitely make again. Palisade Peaches are in season here in Colorado!
I made it per the recipe, but after tasting, found the blue cheese unnecessary. But then, I am not that fond of Blue cheese. I may try it with goat cheese next time.
These are excellent! Easy to make just don’t reduce the vinegar too much; it thickens as it sits. The first reduced balsamic vinegar I did had far too much pepper – next time I cut the black pepper in half and it was much better. I didn’t have any blue cheese so I substituted feta cheese and it was great.
This was very tasty. The glaze didn’t firm up for me very much. And go light on the glaze, it can easily over power the peaches. Grilled peaches for the win! Also, I recommend a feta cheese or gorgonzola if you think your guests might not like a strong cheese like blue cheese.
I didn’t like it. I really wanted to.
I followed the recipe exactly except I halved the balsamic glaze per the other ratings. I also grilled a chicken breast. I plated baby greens and spinach mix and topped the greens with a whole peach and chicken breast. I used a bit more balsamic vinaigrette and viola, a beautiful dinner. Thank you for this recipe.
Made this with some grilled ribeye. Added some vanilla to the reduction. It was fantastic. Saved it, shared it with friends and will be making it again!
This recipe is amazing! I took the skin off the peaches and I used mascarpone cheese instead of the blue cheese it called for. I’ve made it several times now and everyone loves it.
awesome !!
I used nectarines. Fabulous.
This recipe is completely worthy of peak of the season peaches! I make this multiple times during that month. Obviously blue cheese is one of those love/hate ingredients that I leave off for 1 family member. You won’t regret giving this dish a try.
Very simple to make. I had all the ingredients. None are left.
Love these grilled peaches. Wonderful blend of flavors. Fun dessert for company
We tried this out on friends and were surprised we ALL liked it. So much so that my husband and I made it again the next night! It’s simple and different and delicious. One minor hint, boiling the vinegar to make the glaze made our eyes water! I kept the leftover glaze and didn’t have to go through that the second time around, so you may want to make extra and refrigerate for another time.
Good basic recipe with lots of options for creativity. The recipe had more balsamic vinegar than I actually wanted to expend or needed, so I reduced it the second time that I used this recipe and added some honey and cinnamon to the glaze. Next time I plan to use port as my husband and another reviewer suggested. We love blue cheese, but it was a little strong with peaches, so next time I will add cream cheese as another reviewer suggested; or I will change it into a dessert by topping with vanilla or peach ice cream.
Absolutely delicious, made it as a main dish over fresh greens, lightly dressed in olive oil and lemon juice.
Loved this! My whole family did as well. I used brie instead of bleu cheese, family preference. I’m going to try this with pears putting a fig on top and do everything exactly the same as the recipe states….
We have made this twice, but since I don’t like bleu cheese, there is never any on hand! It’s great without the cheese, though, because the glaze is great. Maybe I’ll try Feta next time.
Wonderful blend!