Grilled Peaches Drizzled with an Aged Balsamic Reduction

California Wine /The Wine Institut
  • 8 servings

Sweet, smoky, sharp, and creamy; this easy-to-make dessert can also be served cold on a warm summer night. Pair with California Pinot Noir or Viognier. 

Ingredients

    • ¾ cup
      (175 mL) aged balsamic vinegar
    • ¼ cup
      (45 g) light brown sugar
    • 8
      ripe yellow peaches, halved, seeded and lightly brushed with extra virgin olive oil
    • ½ cup
      (125 mL) heavy cream
    • 1 tsp
      (5 mL) sugar

Instructions

    1. Stir the balsamic vinegar and sugar together in a small saucepan and simmer over medium heat until the mixture has reduced by half. Once the mixture has reduced, remove from the heat and allow to cool completely.
    2. Heat a grill or grill pan on medium-high heat. Place the peach halves on the grill, flesh side down and grill for about 5 minutes. Flip the peaches and grill for an additional 3 minutes. Remove from the grill and allow them to cool slightly.
    3. Place the cream and sugar in a medium-size bowl and beat together with a hand mixer on high speed until soft peaks form.
    4. To serve, drizzle the balsamic reduction over the peach halves and top each with a small dollop of cream.